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LOCATION: Recipes >> Eggplant Casserole Recipes >> Eggplant Parmesan 14

Print this Recipe    Eggplant Parmesan 14

Eggplant Zucchini Parmigiana

1 eggplant
2 medium (or a mix of yellow squash, calabacitas and zucchini)
1 small onion
garlic clove
1 lemon
6 oz parmesan or romano cheese (grated)
26oz jar of pasta sauce (any variety)

Grease a baking dish and rub with the crushed garlic clove.

Assemble the following layers:
thinly sliced egplant (leave skin on)
sliced zuchinni (leave skin on)
diced onion
sprinkling of lemon juice
spread of pasta sauce
generous sprinkling of parmesan or romano cheese

Continue with the layers until you reach the top of the baking dish
or run out of ingredients. Finish with a layer of pasta sauce and
a generous sprinkling of parmesan/romano cheese. Bake, uncovered,
at 350F for 60-75 minutes or until golden brown. Serve as a main
dish or as a side vegetable dish

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