This remix on traditional eggplant parmesan replaces fried Italian eggplant with Asian eggplant and zucchini noodles, then adds elements of lemon, bright cherry tomatoes, and fresh mozzarella.
Cooking Time: 30 minutes
Serves: 4 – 6
Preheat the oven to 475° F.
Place the eggplant slices and cherry tomatoes in a single layer on a parchment lined baking sheet and season them with a pinch of salt and pepper and a drizzle of olive oil. Place in the oven to cook for 15 minutes or until tomatoes burst and eggplant are fork tender. When cooked reserve to the side for assembly.
Place zucchini in a strainer set over a bowl. Sprinkle with a ½ tablespoon of salt and toss to combine. Let sit 10 minutes, then press gently in a strainer to remove any excess liquid.
Meanwhile, heat ¼ cup olive oil in a large skillet over medium heat. Cook garlic and capers until mixture begins to sizzle and garlic turns golden brown, 3 – 5 minutes. Increase heat to medium-high, add zucchini noodles and sundried tomatoes, using tongs to gently toss around, and cook for 8 – 10 minutes. Add eggplant, tomatoes, and lemon zest and juice, and toss together until warmed through.
Transfer mixture with tongs to a platter, garnish with Frigo® Shredded Parmesan Cheese and basil. Serve with thin slices of Frigo® Fresh Mozzarella Cheese drizzled with remaining olive oil and seasoned with salt and black pepper.
Enjoy family style. Mangiamo!