Zucchini Eggplant Parmesan | Eat Some Wear Some

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)
• for the tomato sauce:
• ¼ cup olive oil
• 3 cloves garlic, thinly sliced
• 2 28oz cans crushed tomatoes (my fave is muir glen fire roasted)
• 2 tsp red pepper flakes (optional)
• salt and pepper