Friday, September 17, 2010

Roasted Eggplant and Zucchini Paremsan

Perfect for all the late summer vegetables at the farmer's market. This dish was super easy to make, and very tasty. The two picky kids were a little turned off at the vegetables (eggplant and zucchini are rarely at the top of their favorites list) but cleaned their plates once they gave it a chance.This had a ton of flavor despite being such a simple list of ingredients.

1 medium eggplant, cut into 1/4 in slices
2 medium zucchini, cut into 1/4 in slices
1 pound silken tofu (you can use ricotta cheese here, if you'd prefer)
2 tablespoons minced parsley
1 teaspoon olive oil, plus more for baking sheet
pinch of salt
1/2 jar spaghetti sauce
1 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese

Preheat oven to 400 degrees. Oil 2 large baking sheets. Place eggplant and zucchini slices on sheets and bake 7 to 10 minutes per side, or until tender. Reduce heat to 375 degrees. While vegetables are roasting, puree tofu, parsley and olive oil in a food processor (I added a little salt to the mix since I didn't see any used in the recipe).
In an 8 or 9 inch square pan, layer the vegetables with sauce and tofu mixture in the following order:

Repeat until all the ingredients are used. Finish with sauce on top. (It really doesn't matter the order- just get it all in there and top it with sauce.) Top with mozzarella and Parmesan. Bake for 20 to 25 minutes, or until bubbly. Let sit for 10 minutes before serving.

Note: This can be frozen just prior to baking. To reheat, thaw in refrigerator. Bake covered at 400 degrees for 30 minutes. Uncover and bake for an additional 10 minutes.

Inspired by Cathe Olson's "The Vegetarian Mother's Cookbook"

No comments:

Post a Comment