A delightful twist on the classic Eggplant Parmesan, this recipe incorporates zucchini for added flavor and texture, all baked to perfection.
Heat the olive oil in a large pot over medium heat.
Use extra virgin olive oil for a richer flavor.
Add the chopped onion, celery, and minced garlic to the pot and sauté until softened.
Stir frequently to prevent the garlic from burning.
Stir in the crushed tomatoes, tomato paste, oregano, marjoram, parsley, basil, and red wine. Simmer for 30 minutes.
Taste the sauce and adjust seasoning as needed.
Slice the eggplant and zucchini into 1/4-inch thick rounds.
Try to keep the slices uniform for even cooking.
Dredge the slices in flour, then dip in a mixture of beaten eggs and milk, and coat with seasoned breadcrumbs.
Press the breadcrumbs onto the slices to ensure they stick.
Place the breaded slices on a baking sheet and bake at 400°F (200°C) for 10 minutes on each side.
Use parchment paper to prevent sticking.
In a bowl, mix ricotta, mozzarella, parmesan, and romano cheeses.
Add a pinch of nutmeg for a subtle flavor boost.
Layer the sauce, baked vegetables, and cheese mixture in a casserole dish. Repeat until all ingredients are used, ending with a layer of cheese.
Press down gently on each layer to compact the casserole.
Bake the casserole at 325°F (160°C) for 30 minutes.
Cover with foil if the top browns too quickly.
Let the casserole cool for 10 minutes before serving.
Garnish with fresh basil leaves for a vibrant touch.
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