Tuesday, June 14, 2011

Eggplant Zucchini Parmesan Napoleon

As much as I love to cook (and eat!), occasionally I'm excited to discover things I still don't know.  I described my healthier version of Eggplant Zucchini Parmesan I was making for the show to a friend.  She then informed me that it was more like an Eggplant Napoleon.  Learn something new everyday!

Many people will salt the eggplant first in order to draw out some of the moisture and to remove the bitter flavor. Let it sit for about 30 minutes, rinse and pat dry before cooking.  I don't always do that and find the eggplant tastes just fine.  Some people will cut off the skin too.  Find what works for you.

Prepare the Eggplant Zucchini Parmesan Napoleon and you'll find yourself saying "That's Vegetarian?!"

Eggplant Zucchini Parmesan Napoleon 

1 Eggplant, about 5" long, sliced in 1/2" slices  
2 Zucchini, about 3" long, sliced in 1/4 " slices
1 c Vegetarian pasta sauce
8 oz Shredded low fat mozzarella
8 oz Fat free ricotta cheese
Sal y pimienta or extra virgin olive oil

After slicing the eggplant, lightly salt it and let it sweat for 30 minutes.  Rinse and pat dry.   

Spray the grill pan with olive oil and turn to med heat.  Place eggplant and zucchini on grill pan.  Cook on first side until soft for about 5 minutes.  Once malleable, flip eggplant and zucchini to other side.  Should see grill marks.  Cook for another 4 minutes.   Lower heat to med low.  Add about 1-2t of ricotta cheese on each zucchini and eggplant.   Sprinkle 1-2t of shredded mozzarella on each piece then 1T of pasta sauce to each piece.  Cover the grill pan to aid in the melting and heating up of the cheese, about 5 min.  Check the underside carefully not to disturb the cheese on top to see if there are substantial grill marks.    

Plate the eggplant and zucchini.  Top with fresh ground pepper and oil.

Prep time: 15 min (40 if you salt the eggplant) 
Cook time:  25 min
Serves 4
Difficulty level: Medium 

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