A delightful and lighter twist on the classic Parmigiana, featuring layers of eggplant and zucchini with a flavorful sauce.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and optimal texture for the vegetables.
Slice the eggplants and zucchinis into 1/4-inch thick rounds.
Uniform slices ensure even cooking and a consistent texture.
Sprinkle salt over the eggplant slices and let them sit for 20 minutes to draw out moisture. Rinse and pat dry.
This step reduces bitterness and prevents sogginess.
Brush the eggplant and zucchini slices with olive oil and arrange them on a baking sheet lined with a silicone mat.
Using a silicone mat prevents sticking and makes cleanup easier.
Bake the vegetables in the oven for 15 minutes, flipping halfway through, until lightly browned.
Baking instead of frying keeps the dish lighter and healthier.
In a bowl, mix the marinara sauce with chopped fresh basil and dried oregano.
Fresh basil adds a vibrant flavor to the sauce.
Layer the baked vegetables in a casserole dish, alternating with mozzarella cheese.
Slightly overlap the slices for a more cohesive dish.
Pour the marinara sauce over the layered vegetables and sprinkle with grated parmesan cheese.
Ensure the sauce covers the top layer to prevent drying out.
Bake the casserole in the oven for 25 minutes until bubbly and golden on top.
Let the casserole rest for a few minutes before serving to set the layers.
Serve warm or at room temperature, garnished with fresh basil leaves.
Pair with a side of crusty bread or a fresh salad for a complete meal.
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