Zucchini Eggplant No Ham Parmesan
Zucchini Eggplant No Ham Parmesan

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, zucchini eggplant no ham parmesan. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Zucchini Eggplant No Ham Parmesan is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They are fine and they look wonderful. Zucchini Eggplant No Ham Parmesan is something which I have loved my whole life.

This easy Eggplant Parmesan Zucchini Casserole is full of fresh vegetables, vegan, gluten free and the perfect comfort food. When Eggplant Parmesan comes to your mind I know you probably expect this isn't dairy free. Traditionally it will be served with a creamy sauce made.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have zucchini eggplant no ham parmesan using 19 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Zucchini Eggplant No Ham Parmesan:
  1. Take 1/4 cup extra virgin olive oil
  2. Get 1 large yellow onion, evenly diced
  3. Take 5 medium cloves garlic, minced
  4. Get 2 reg size cans 'san marzano whole peeled tomatoes'
  5. Prepare 20 fresh basil leaves
  6. Prepare 1 large zucchini, sliced on a bias (diagonal cut) 3/4 inch thick
  7. Make ready 1 sm-med eggplant, sliced 3/4 inch thick rounds
  8. Get 4 T 'bobs red milk egg replacer' powder (photo below)
  9. Make ready as needed pure water
  10. Take 3 cups almond meal (traders or whole foods is good for this)
  11. Get 1/2 cup sesame seeds
  12. Take 1/3 cup dried herbs (tarragon basil parsley blend)
  13. Prepare 2 T paprika
  14. Prepare 2 T sea salt
  15. Prepare 1 1/2 T fresh black pepper
  16. Make ready 3 T 'everything but the bagel' seasoning (traders whole foods yes)
  17. Get 1 cup 'Go Veggie' brand vegan grated parmesan
  18. Prepare 1/2-3/4 cup grapeseed oil
  19. Make ready 1 sm container 'kite hill' brand plain almond ricotta

The zucchini is breaded and shallow-fried, then layered The fried zucchini then gets layered into the baking dish with marinara and a mix of mozzarella and Parmesan cheeses. This take on eggplant Parmesan uses zucchini in place of the eggplant. Rather than bake the breaded, pan-fried disks as one big layered mass in a baking dish, this version features little individual stacks of alternating layers of pepperoni, a tomato sauce, fresh basil, and a combination of mozzarella. I make a simple yet delicious eggplant parmesan recipe for this video. even people that say they dont like eggplant, if you make this they will change their.

Instructions to make Zucchini Eggplant No Ham Parmesan:
  1. Begin by slowly building low heat in your med-lrg size sauce pot add olive oil let heat come up for 5-7 min. Use your favorite wooden spoon, stir in onions slowly and gently with EXTRA love until they are translucent. Your intention is to melt the onions with the olive oil together, the longer and slower the better… (about 15 min)
  2. Stir the garlic into the onions for couple seconds, immediately add the San Marzano tomatoes, bring to a high simmer over medium-high heat. Immediately turn to med-low stirring with love constantly for 30 min.
  3. While sauce is simmering, in a large bowl, combine all of the ingredients from the almond meal to the 'Go Veggie' parmesan. (other non-dairy vegan parmesan will work) Mix well, pour half into a large flat 3-4 inch deep dish. (reserve the rest for more breading if needed and topping later) Whisk the Bob's Red Milk egg replacer with 2 cups water thoroughly (repeat this step if more 'egg' mix is needed). Pour the 'egg' mixture into another 3-4 inch deep dish. Don't forget to stir the sauce!!
  4. Turn the tomato sauce down to the lowest heat setting possible. Stirring constantly and gently for another 45- 1hr. While finishing the sauce, bread the zucchini and eggplant. Keep one hand dry and one wet alternating hands for each step of the coating process. Dry hand drop ea piece of veg into the 'egg' /wet hand coats with 'egg' then/ drops into nut crumb mixture/ dry hand coat with crumbs pat firmly to ensure sticking. All remaining crumbs will be used for topping so reserve them.
  5. Sauce is done! 2 hours cooking THATS a LOTTA LOVE <3. Turn off heat pick the basil leaves into small pieces stir in with salt and fresh pepper to taste (swirl in an extra spoon of olive oil ;);). Let cool. Heat your large pans for frying! I recommend cast iron and please bring up the heat slowly especially with cast iron. Once the pans are nice and hot add the grapeseed oil in 3 portions for ea round of frying, gently brown ea slice of zucchini and eggplant on both sides about 2-3 min ea side.
  6. Preheat oven to 300. Layer the fried slices, the sauce and almond ricotta (other brands may work this one is real good) right into your baking dish. When layering, press down gently ea layer to ensure even cooking. It comes out to about 2 full layers. Top the dish with the remaining nut crumb mixture. Cover with foil and bake for 1 hr. Remove foil, turn up heat to 350 bake for 20 min more. Turn oven to broil and brown the topping gently golden baby! WOO HOO Thats it We're done! Let it cool!
  7. Thanks for trying this dish. It actually gets better as the days go so feel free to make like 4 trays !! Hope you looooooooovvvvveeee! Bon Appetito!

Breaded eggplant slices are layered with mozzarella, Parmesan, basil, and tomato sauce, and baked until bubbly. Pat dry the eggplant slices with paper towels. Working one at a time dredge the eggplant slices first in the flour, then dip in the beaten eggs, and then dredge in the breadcrumb. Eggplant slices are dipped in egg and bread crumbs and then baked, instead of fried. The slices are layered with spaghetti sauce, mozzarella and I have never tried to prepare eggplant although eggplant parmesan is my fav at the restaurant.not anymore!

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