Eggplant-Zucchini Parmigiana
Eggplant-Zucchini Parmigiana is an impressive dinner. Made with 1 c. chicken broth, 1/2 c. coarsely chopped celery, 1/2 c. chopped onion, 1 clove garlic, minced and 2 large tomatoes, chopped, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π Recipe adapted from RecipeNLG-Full
In medium saucepan, combine broth, celery, onion and garlic. Bring to boil and simmer, uncovered, for 5 minutes.
Stir in tomatoes, paste, herbs and pepper.
Return to boil and simmer, uncovered, for 15 minutes, stirring occasionally.
Meanwhile, cut eggplant into 1/2-inch slices and halve slices.
Bring 1/2-inch water to boil in Dutch oven.
Add eggplant and zucchini slices; simmer, covered, for 4 minutes.
π· Perfect Pairings
Complete your meal with these
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