Monday, November 26, 2012

Cabin Cooking: Homegrown Eggplant and Zucchini Parmesan

Amethyst eggplant is container sized.
Wayne and I want to be healthier and lose weight.  We read Eat to Live by Joel Fuhrman and have put many of his recommendations into action.  Growing some of our own food helps for sure.

A big eye opener was protein. You always think of animal proteins, but many vegetables are high in protein without the fat and calories.

Eggplant and Zucchini Parmesan

Homegrown ingredients.
1 onion, chopped
4 cloves garlic, diced
8 oz mushrooms, sliced
2 tsp Italian herbs 
1 tsp oregano powder
1 tomato, chopped
1 bell pepper, chopped
1 large can pasta sauce

Slice, salt and drain zucchini and eggplant.
Saute onion, garlic, and mushrooms in one teaspoon olive oil. Add herbs and heat to release flavours. Add bell pepper and tomato and cook until soft. 

Finally add pasta sauce and let simmer for 30 minutes. I had home canned tomato sauce so I used that instead.

Oil and broil to light brown.
1 large eggplant
3 medium zucchini
1 red pepper, sliced
2  sprigs fresh basil
4 oz grated mozzarella cheese

Cheese Filling:
1 can spinach
8 oz ricotta cheese
1 tsp Italian herbs
Cheese filling ingredients.
1/2 tsp garlic powder
4 oz grated Parmesan cheese 

4 oz each grated Parmesan and mozzarella cheese

Slice eggplant and zucchini lengthwise 1/4 inch thick.  

Arrange a layer over sauce in the dish.
Lightly salt and drain on paper towels for 30 minutes. Spray a baking sheet with cooking spray. Lightly oil eggplant and zucchini slices and broil each side until lightly browned. 

Mix ricotta, Parmesan cheese, drained spinach, Italian herbs, and garlic powder. I used dried grated Parmesan cheese because I keep it on hand at the cabin. The rest of the cheeses were fresh from the store.

Coat a 9.5 x 9.5 inch deep baking dish with cooking spray. Ladle sauce to cover the bottom. Cover with half of the eggplant and zucchini.  Top with sliced red pepper and torn basil leaves. Add cheese filling and sprinkle with mozzarella cheese.  Lightly cover with sauce.

Cover first layer with cheeses and more sauce.
Layer with eggplant and zucchini, then remaining sauce.  Bake covered at 350 degrees for 45 minutes.  Remove cover, add cheese, and bake until lightly browned.  Remove from oven and let rest before serving.

Finished Eggplant and Zucchini Parmesan.  Yum!!

This casserole provides a substantial main dish for 8 hungry diners, or plenty extra for frozen meals. Add a salad with sliced tomatoes and fresh basil to complete the meal. Definitely healthy and filling.

An added benefit for us was having homegrown ingredients including: home canned tomato sauce, dried onions, frozen spinach, peppers, basil, eggplant and a bit of zucchini (I was between pickings). What are some of your favourite recipes for homegrown food?


  1. This is my sort of recipe, except I will have to use an aubergine rather than an eggplant!!!!!

  2. Oh and a courgette not zucchini! Xxx

  3. Fran - I've heard those names before, at least this time I didn't have to Google it. - Margy