Baked Eggplant And Zucchini Parmesan at Abby Pomeroy blog

Baked Eggplant And Zucchini Parmesan. This recipe for roasted eggplant and zucchini is fast (ready in less than 30 minutes), healthy and the perfect way to bake up summer fresh zucchini and eggplant together. Rest eggplant on newly cut side. Place racks in upper and lower thirds of oven; Dredge the eggplant and zucchini first in the seasoned flour, then in the milk and. This easy eggplant parmesan zucchini casserole. Stir occasionally to make sure all are cooked thoroughly. Add slices of zucchini and eggplant, along with garlic and cook until tender, about 12 to 15 minutes. Cut off stem end of 1 globe eggplant, then shave a thin slice off of fattest part of bulbous end.

Baked Eggplant and Marinated Zucchini Parmigiana — ADD1TBSP
from www.add1tbsp.com

This easy eggplant parmesan zucchini casserole. Stir occasionally to make sure all are cooked thoroughly. This recipe for roasted eggplant and zucchini is fast (ready in less than 30 minutes), healthy and the perfect way to bake up summer fresh zucchini and eggplant together. Place racks in upper and lower thirds of oven; Add slices of zucchini and eggplant, along with garlic and cook until tender, about 12 to 15 minutes. Rest eggplant on newly cut side. Dredge the eggplant and zucchini first in the seasoned flour, then in the milk and. Cut off stem end of 1 globe eggplant, then shave a thin slice off of fattest part of bulbous end.

Baked Eggplant and Marinated Zucchini Parmigiana — ADD1TBSP

Baked Eggplant And Zucchini Parmesan Dredge the eggplant and zucchini first in the seasoned flour, then in the milk and. This recipe for roasted eggplant and zucchini is fast (ready in less than 30 minutes), healthy and the perfect way to bake up summer fresh zucchini and eggplant together. Stir occasionally to make sure all are cooked thoroughly. Rest eggplant on newly cut side. This easy eggplant parmesan zucchini casserole. Add slices of zucchini and eggplant, along with garlic and cook until tender, about 12 to 15 minutes. Cut off stem end of 1 globe eggplant, then shave a thin slice off of fattest part of bulbous end. Place racks in upper and lower thirds of oven; Dredge the eggplant and zucchini first in the seasoned flour, then in the milk and.

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