My husband has been talking about eggplant parmesan quite frequently. While eggplant is an ingredient that I incorporate into our Tapas Monday on a semi-regular basis, I don’t make eggplant parmesan all that often. If I do, I usually cook it with little oil and breading. However, I knew that he was thinking of the breaded and fried version.
After a busy week, we planned to have a quiet Sunday at home. With nothing but a few work projects on our schedules, I decided to make a mid-afternoon meal that could be enjoyed while watching a movie and relaxing. My initial thought was to make eggplant parmesan; however, zucchini is in season and seemed like a great replacement.
I made this zucchini parmesan in two different cooking methods: an oil-free sauté for me and an olive oil fried version for my husband. Both had a light coating of bread crumbs to provide some crunch. Coated in homemade marinara and topped with fresh mozzarella, they were an excellent part of our afternoon meal.
For a similarly flavored dish with a twist, try this recipe for eggplant parmesan dip.
- 3 zucchini
- 2 tablespoons all-purpose flour
- 1 egg
- 1 tablespoon milk
- 1/2 cup bread crumbs
- 1-1/2 teaspoons dried basil
- 2 tablespoons shredded parmesan
- salt & pepper
- 1/4 cup olive oil
- marinara
- Cut zucchini into 3/4″ thick slices, slicing on the diagonal.
- Using three shallow, wide bowls, place flour in the first bowl.
- Place egg and milk in the second bowl; whisk well.
- Combine the bread crumbs, basil, parmesan, salt, and pepper in the third bowl.
- Heat nonstick frying pan over medium heat.
- If frying the zucchini, add olive oil to pan.
- While pan is heating, coat one zucchini slice on both sides with flour.
- Transfer to egg bowl, and coat both sides with egg mixture.
- Finally, transfer to bread crumb mixture, and coat both sides.
- Place coated zucchini slice into frying pan, and repeat with remaining slices. (It will take two batches to cook all of the zucchini.)
- Cook for 3 minutes, flip and cook for an additional 3 minutes.
- Move first batch from frying pan to plate; cook second batch.
- Return first batch of zucchini to pan, and top with marinara. (Marinara will splatter; cover promptly with a lid.)
- Reduce heat to low, and simmer for 5 minutes.
- Serve as is or atop pasta.
