Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, zucchini eggplant no ham parmesan. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Zucchini Eggplant No Ham Parmesan is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Zucchini Eggplant No Ham Parmesan is something which I’ve loved my entire life. They’re nice and they look wonderful.
Buy now from our gourmet selection the best Parmigiano Reggiano PDO directly from Italy. Choose the quality, Italy has never been so close. Zucchini Eggplant No Ham Parmesan #myfirstrecipe. Ive been a vegan chef for some time now and this is my increasingly popular baked vegetable Italian 'Parmesan' Dish.
To get started with this recipe, we have to prepare a few components. You can cook zucchini eggplant no ham parmesan using 19 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Zucchini Eggplant No Ham Parmesan:
- Prepare 1/4 cup extra virgin olive oil
- Get 1 large yellow onion, evenly diced
- Prepare 5 medium cloves garlic, minced
- Make ready 2 reg size cans 'san marzano whole peeled tomatoes'
- Make ready 20 fresh basil leaves
- Make ready 1 large zucchini, sliced on a bias (diagonal cut) 3/4 inch thick
- Make ready 1 sm-med eggplant, sliced 3/4 inch thick rounds
- Get 4 T 'bobs red milk egg replacer' powder (photo below)
- Make ready as needed pure water
- Make ready 3 cups almond meal (traders or whole foods is good for this)
- Prepare 1/2 cup sesame seeds
- Take 1/3 cup dried herbs (tarragon basil parsley blend)
- Get 2 T paprika
- Get 2 T sea salt
- Prepare 1 1/2 T fresh black pepper
- Make ready 3 T 'everything but the bagel' seasoning (traders whole foods yes)
- Take 1 cup 'Go Veggie' brand vegan grated parmesan
- Get 1/2-3/4 cup grapeseed oil
- Make ready 1 sm container 'kite hill' brand plain almond ricotta
The most famous is probably zucchini - breaded and fried or just fried (depending on personal preference), baked in the oven or sautéed in a pan, and perhaps with a rich béchamel sauce instead of the classic tomato for zucchini parmigiana "in white." This easy Eggplant Parmesan Zucchini Casserole is full of fresh vegetables, vegan, gluten free and the perfect comfort food. I know we all get on board with this. Instructions Heat olive oil and butter in a medium skillet over medium heat. Sprinkle with grated parmesan and salt and pepper for serving.
Instructions to make Zucchini Eggplant No Ham Parmesan:
- Begin by slowly building low heat in your med-lrg size sauce pot add olive oil let heat come up for 5-7 min. Use your favorite wooden spoon, stir in onions slowly and gently with EXTRA love until they are translucent. Your intention is to melt the onions with the olive oil together, the longer and slower the better… (about 15 min)
- Stir the garlic into the onions for couple seconds, immediately add the San Marzano tomatoes, bring to a high simmer over medium-high heat. Immediately turn to med-low stirring with love constantly for 30 min.
- While sauce is simmering, in a large bowl, combine all of the ingredients from the almond meal to the 'Go Veggie' parmesan. (other non-dairy vegan parmesan will work) Mix well, pour half into a large flat 3-4 inch deep dish. (reserve the rest for more breading if needed and topping later) Whisk the Bob's Red Milk egg replacer with 2 cups water thoroughly (repeat this step if more 'egg' mix is needed). Pour the 'egg' mixture into another 3-4 inch deep dish. Don't forget to stir the sauce!!
- Turn the tomato sauce down to the lowest heat setting possible. Stirring constantly and gently for another 45- 1hr. While finishing the sauce, bread the zucchini and eggplant. Keep one hand dry and one wet alternating hands for each step of the coating process. Dry hand drop ea piece of veg into the 'egg' /wet hand coats with 'egg' then/ drops into nut crumb mixture/ dry hand coat with crumbs pat firmly to ensure sticking. All remaining crumbs will be used for topping so reserve them.
- Sauce is done! 2 hours cooking THATS a LOTTA LOVE <3. Turn off heat pick the basil leaves into small pieces stir in with salt and fresh pepper to taste (swirl in an extra spoon of olive oil ;);). Let cool. Heat your large pans for frying! I recommend cast iron and please bring up the heat slowly especially with cast iron. Once the pans are nice and hot add the grapeseed oil in 3 portions for ea round of frying, gently brown ea slice of zucchini and eggplant on both sides about 2-3 min ea side.
- Preheat oven to 300. Layer the fried slices, the sauce and almond ricotta (other brands may work this one is real good) right into your baking dish. When layering, press down gently ea layer to ensure even cooking. It comes out to about 2 full layers. Top the dish with the remaining nut crumb mixture. Cover with foil and bake for 1 hr. Remove foil, turn up heat to 350 bake for 20 min more. Turn oven to broil and brown the topping gently golden baby! WOO HOO Thats it We're done! Let it cool!
- Thanks for trying this dish. It actually gets better as the days go so feel free to make like 4 trays !! Hope you looooooooovvvvveeee! Bon Appetito!
Instructions Heat olive oil and butter in a medium skillet over medium heat. Sprinkle with grated parmesan and salt and pepper for serving. Combine panko and Parmesan in a shallow dish. Dip eggplant and zucchini in egg mixture. Cut the zucchini in half crosswise.
So that’s going to wrap this up with this exceptional food zucchini eggplant no ham parmesan recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
