Parmigiana of Zucchini and Mozzarella

By LoriCaputo

Ingredients

• 2 medium eggplants
• 4 oz. mozzarella
• 2 cloves garlic, minced
• 2 springs parsley, chopped
• 10 basil leaves, chopped
• 1/2 cup grated cheese
• 2 slices white brad, crumbled
• Salt, pepper
• Oil

Preparation

Step 1

Preheat oven to 400 degrees. Cut zucchini lengthwise into thin slices. Cut mozzarella into thin slices, and set aside. Combine the garlic, parsley, basil and grated cheese(Parmesan) and mix well.

In another bowl combine the bread with 1 tbs. garlic mixture; season with salt and pepper. Brush 4 3 inch casserole dishes with olive oil. Arrange the zucchini in a lawyer on the bottom of each dish, maing certain to completely cover the surface. Arrange a layer of mozzarella directly over the zucchini layer nad top with some of the garlic mixture.

Repeat this process until all the zucchini and mozzarella have been used and top with the remaining garlic mixture. Drizzle the top of each casserole dish with olive oil and transfer to the oven to bake for 15 minutes or until cheese is melted and the top is golden.