Vegetable parmesan, a spin off of the eggplant parmesan, but with a few more colorful veggies.


Meat free and rainbow monday again, One a week I try to have a meat free day and since i am going to eat mostly vegetables I like to eat the colors of the rainbow, to get as much and varied nutrition as possible.

This dish is almost the same as a regular eggplant parmesan dish with a few other veggies.

2 1/4 lbs (about 2 large) eggplants
1 teaspoon kosher salt

1 eggplant, normal sized
1 zucchini, normal sized

2 dl chopped carrots
2 dl chopped yellow bell pepper
2 dl chopped celery
2 dl chopped red onions

Tomato sauce
1 Tbsp olive oil
1 finely chopped onion
1 clove minced garlic (about 1 teaspoon)
2 cans whole peeled tomatoes, tomatoes diced, reserve juices
1 dl finely chopped fresh basil
Freshly ground black pepper

4 dl cups breadcrumbs
3 dl cups grated Parmesan cheese
2 dl flour
4 beaten eggs, more if needed
1/4 cup olive oil
3 dl cottage cheese
4 dl grated mozzarella

Slice the eggplants and zucchini into 0,5 cm thick rounds. Lay the slices out on a rack over a rimmed sheet pan.

Sprinkle both sides of the veggie rounds lightly with salt. Let them sit and release moisture for 1-2 hours.

For the sauce, sauté onion and garlic in a saucepan with a bit of olive oil on medium heat for about a minute, add the tomatoes and let it simmer for about 15 minutes, salt and pepper to taste and add  minced basil and remove from heat.

Sauté the vegetables in a pan with a little oil and set a side until you need it.

Put flour in one bowl, beaten eggs in another bowl and in the third combine breadcrumbs and half of the parmesan.

Pat dry the eggplant and zucchini slices with paper towels and coat the rounds in flour,  then beaten eggs, and lastly in the breadcrumb and parmesan mixture.

Fry the rounds in a pan with a little oil on medium heat until golden on both sides

Spread tomato sauce over the bottom of a large oven proof dish or in smaller individual ones. Place a third of the eggplant rounds in a single layer covering the sauce on the bottom of the pan. Add a layer of the mixed vegetables and cottage cheese

Place another third of the veggie rounds over the cottage cheese, add more sauce over the rounds. Sprinkle with 3/4 of the mozzarella. Add the remaining eggplant and zucchini in a single layer on top of the cheese. Top with the remaining sauce and the remaining Parmesan and mozzarella

Bake in the middle of the oven in a pre heated oven 180 C for about 25 minutes .

Serve with extra parmesan and some nice bread.

2 thoughts on “Vegetable parmesan, a spin off of the eggplant parmesan, but with a few more colorful veggies.

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