Monday, August 30, 2010
Baked Zucchini and Eggplant Parm "Coins"
We headed excitedly back to our Thursday farmer's market this week. It was a nice cool, cloudy day and it had been springling off and on. A perfect day for veggie hunting... but hey?! Where the heck are all the farmers? Only in Tucson would some clouds in the sky dissuade all bu one farmer from coming.
Anyway, we did get some yummy looking little eggplants and some tomatoes. So I decided to try making zucchini coins again (from weelicious.com). I thought the eggplant might work too, and I discovered a great easy way to make eggplant parm without frying! All you do is slice the eggplant and zucchini, roll them in flour, dip them in a little egg, then roll them in a mixture of breadcrumbs, parmesan cheese, garlic powder and basil and bake at 400 degrees (turn them over once). Noah thought they were awesome! I melted a little bit of mozzerela on top of the eggplant a few minutes before they were done. Highly recommended.