baked eggplant parmesan, casseroles, cheese, eggplant parmesan, Italian recipes, mozzarella recipes, Southern comfort foods, vegetables
Cheese and tomatoes. Tomatoes and Cheese. A more perfect culinary combination does not exist. There is just something about the bright, fresh sweetness of a tomato paired with the gooey, saltiness of cheese that just makes taste buds sing!
Think about it. All of the best foods in the world have some version of this combination. Well, except maybe champagne and strawberries. That might be a bit of a disaster.
There is grilled cheese and tomato soup, cheeseburgers topped with fresh sliced tomatoes, spaghetti, lasagna and of course, PIZZA! They go hand in hand like Bert & Ernie, Bonnie and Clyde, Thelma and Louise, salt & pepper, whiskey and ice…you get the point.
At the end of the day, I believe some things were just always meant to be together; Created to go hand in hand. …to be a perfect pair.
Five Veggie Parm
- 1 eggplant – thinly sliced
- 1/2 pound Baby Bella mushrooms – thinly sliced
- 2 tomatoes – thinly sliced
- 2 zucchini – thinly sliced
- 1 onion – thinly sliced
- 2 jars of Marinara sauce or homemade
- 1 block mozzarella cheese – grated
- 1/2 cup torn, fresh Basil leaves
- 1 ball fresh Bocconcini (Mozzarella in small balls) or 1 ball thinly sliced
- 3 tbsp. Italian seasonings
- Extra Virgin Olive Oil spray
Spray a 13 x 9 baking pan with non-stick spray. Spread 1/3 of sauce into the bottom of the pan. Add layers of mushrooms, zucchini, onion, eggplant and tomato. Top with a layer of grated cheese. Sprinkle with one tbsp. Italian seasoning. Add one third fresh Basil. Repeat these layers 2 times. Before adding the final layer of Basil over the top, add a layer of small mozzarella balls or slices, then sprinkle with Basil. Bake at 375 for about 40-45 minutes or until the cheese is light golden brown.
I like healthy options. Bon Appetit y’all!
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