Eggplant / Zucchini Parmegiana - Jean

Recipe by Jean Pereira








Ingredients:

2 large eggplants (sliced thin)
3 large zucchinis (sliced thin)
2 eggs (beaten)
4 tbsp ghee for frying
150 gms shredded mozzarella 
50 gms feta cheese (optional)
4 tbsp grated Parmesan cheese 

For the tomato sauce 
250 gms tomato paste
2 large tomatoes (pureed)
4-5 cloves garlic (crushed)
1/2 cup water

Steps:

Prepare the tomato sauce:



  1. In a saucepan, add the garlic, tomato paste, tomato puree and water. Bring to a boil till it thickens and the raw smell goes. Keep aside. 

    Fry the zucchini and eggplant 
  2. Meanwhile, in a deep dish, break 2 eggs and beat well.
  3. Dip the zucchini or eggplant slices. 
  4. In a large pan, heat ghee. 
  5. Add the zucchini and fry well on both sides. Transfer to a plate. 
  6. Scramble the remaining eggs and keep aside (optional)

    To assemble:
  7. Coat a baking dish with butter. 
  8. Place a layer of zucchini, followed by tomato sauce, scrambled egg, feta cheese and mozzarella cheese. Repeat till the top. 
  9. Sprinkle parmesan cheese.
  10. Bake at 200C for 30-40 minutes. 
  11. ENJOY!