Zucchini Eggplant Parmesan | Eat Some Wear Some
I am pretty sure that when I made this eggplant parmesan the other weekend, it was the very first eggplant parm of my entire life and let me tell you it was
Ingredients
- 1½ lbs eggplant (about 2 medium)
- 1½ lbs zucchini (about 4 small)
- 2 cups flour
- ½ - 1 cup olive oil
- 1 lb fresh mozzarella (roughly 2 balls), sliced
- 8oz parmigiano-reggiano, grated
- 1 cup panko
- 2-3 cups tomato sauce (homemade instructions below)
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