Answer: Bread it and cover it in sauce.
We’ve been going to the Farmer’s Market every week to pick up fresh goodies. Zucchini, squash, and eggplant are always abundant. I buy them and cook them for Steve and Sabrina but I’m not a fan. I decided make them palatable.
Eggplant, Zucchini and Squash Parm
1 small eggplant
1 yellow squash
1/3 cup milk
1/2 cup plain bread crumbs
1/2 cup grated parmesan cheese
Favorite spaghetti sauce
Slice the veggies rather thick. Mix together the egg and milk in a bowl. Mix the bread crumbs and parmesan cheese on a plate.
Dip the veggie in the egg wash and then the bread crumb mixture. Lather. Rinse. Repeat. Allow them to dry for 20 minutes before cooking.
Make your sauce (or pour it out of a jar – what ever is your preference). I used italian sausage in my sauce this night because I didn’t want to take any chances on actually tasting the eggplant or zucchini.
Heat a bit of olive oil in a saute pan on med-med high. Cook the slices until golden and they have a little give so you know the veggies are done inside. Put them on a plate and cover in sauce and sprinkle a little fresh Parmesan on top (the grated Kraft stuff is best for the breading though). I have to say it was damn good.
**Side note: The plates apparently aren’t microwave safe for leftovers.