- 1 Eggplant
- 1 Zucchini Large
- Bred Crumbs
- 1 Egg
- Shredded Cheddar or Colby Jack Cheese
- 1 Bell Pepper
- 1 White Onion
- 1 Roma Tomato
- Fresh Basil
- Salt and Pepper
Verdure e Formaggio
Translation: Italian for Vegetables and Cheese!
Step 1. Select a nice eggplant and zucchini. Peel the eggplant. Eggplants have thick skin so I suggest this peeler from Uberchef. Then slice both into ½ inch thick slices. Hopefully you can find a pair of veggies to give you an equal number of slices with the same thickness.
Step 2. Preheat your oven to 350 degrees.
Step 3. Place your whisked egg and breadcrumbs in separate shallow bowls. Create a breading assembly line including our Silplat cookie sheet.
Step 4. Coat your slices of eggplant and zucchini with breading by first dipping them in the whisked eggs followed by the bread crumbs and place of the cookie sheet.
Step 5. Chop your onion and bell pepper in to ½ wide by one-inch slivers. When I say slivers I mean angle slice them so that they look fancy.
Step 6. Sauté the onions and bell peppers in a frying pan with a little olive oil and sprinkle with salt and pepper. Lets talk about sautéing. When I sauté, I hardly touch the veggies while they cook. First I get the pan nice and hot then I add just enough oil to coat the pan. I add the veggies by distributing them evenly around the pan and just let them sit for a couple of minutes. This should some give you some good searing or caramelizing on the veggies. Then I toss them in the pan once, flipping them over, and let them sit for a couple more minutes. That’s it. They are not cooked all the way through for this recipe. This way they are not “mushy” and still retain a lot of flavor.
Step 7. Plate this masterpiece. I went in this order:
- Alternate a line up of eggplant and zucchini
- Heated marinara sauce (I just use the microwave for 30 seconds)
- Onion and bell pepper
- Cheese again
- Freshly sliced roma tomato
- Top off with fresh basil
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