We have an over abundance of garden produce right now. Green peppers, tomatoes, green beans, zucchinis, and tons of eggplant. I’ve made eggplant lasagnas in the past, but never tried eggplant Parmesan. Aya decided to give this one a whirl. We got this new contraption that whirls, twirls, and slices vegetables into awesome things. So instead of serving it over pasta, she served it over zucchini noodles.
Wow! I was worried that I wouldn’t like that much eggplant all at once. But between the fresh garden tomatoes, the crunch of the bread crumbs, and the tomato sauce, this was definitely a delicious meal.
Aya used fresh basil instead of dried, and used Japanese panko bread crumbs instead of the regular kind.
RECIPES:
Why is it called eggplant PARMESAN when it uses more mozzarella? My first attempt at this common dish…I don’t think I truly knew what eggplant Parmesan was until I looked up the recipe! I would’ve been happy with just the breaded eggplant alone, but boy, was it good with everything else together! Between the zucchini noodles and basil, I loved how pretty much everything but the sauce and cheese came fresh from the garden. 🙂