One time, I visited the farm of my honorary family from college.
They were growing zucchini the size of eggplant, and I took some home
with me. In a moment of inspiration, my Mom suggested making zucchini
parmigiana and it was AMAZING! Here's the eggplant parmigiana recipe --
nothing needs to change but for the veggies.http://judyfoodislove.blogspot.com/2013/10/eggplant-parmigiana.html.
Cut the zukes on a steep angle, so you have large slices.
I think
part of the secret is that these zukes were really large, and therefore
a bit more tough than the zucchini we usually like to eat sauteed or
grilled. They held up really well to the initial roasting and then the
baking. But I didn't layer them more than 2 stacks high, and cooked for
only 30 minutes so they wouldn't turn to mush. It was delicious!
Now,
I've made a lot of converts out of eggplant parm over the years -- but
if you know folks who are steadfast in their refusal to eat eggplant,
try this variation with them and see if they like it.
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