Vegetables Parmigiana
Vegetables Parmigiana is an moderately easy dinner. Made with 2 tbsp. vegetable oil, 1 tbsp. margarine, 1 small (1 lb.) eggplant, sliced 1/4 inch thick, 1 large (12 oz.) zucchini, sliced 1/2 inch thick and 1 large onion, peeled, halved lengthwise, then sliced crosswise, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Heat oil and margarine in large skillet over medium heat.
Add vegetables and, stirring occasionally, cook 10 minutes or until barely tender.
Stir in salt, basil and pepper.
Spoon mixture into greased 2-quart baking dish.
Stir garlic into tomato sauce right in the can; pour over vegetables.
Tuck Mozzarella slices into vegetables so about half of each slice is on the surface. Sprinkle with Parmesan.
Bake in preheated oven at 375Β° for 30 minutes, or until hot and bubbly and cheeses have melted.
π· Perfect Pairings
Complete your meal with these
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