Eggplant and Zucchini Parmesan

Name: Eggplant and Zucchini Parmesan
Ingredients: 2 medium eggplants; 2 medium zucchini; 3/4 cup almond milk (or milk of choice); 2 cups panko; 1 tsp dried basil; 1/2 tsp each oregano and thyme; 28-32 oz tomato sauce (I used 5 fresh tomatoes, blanched, skinned, chopped, and emulsified); 1 pound mozzarella cheese, grated; 1/2 cup grated parmesan cheese or Pecorino Romano

oneplanetlife.com

This recipe is a twist on a classic! Eggplant and Zucchini Parmesan is a satisfying dish perfect for a family dinner or a larger gathering.

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Ingredients

2 medium eggplants
2 medium zucchini
3/4 cup almond milk (or milk of choice)
2 cups panko
1 tsp dried basil
1/2 tsp each oregano and thyme
28-32 oz tomato sauce (I used 5 fresh tomatoes, blanched, skinned, chopped, and emulsified)
1 pound mozzarella cheese, grated
1/2 cup grated parmesan cheese or Pecorino Romano