Patricia Johns

It might not be much to look at, but it’s delicious!

This time around, I used eggplant and some zucchini, since it is zucchini season, after all! This dish is pretty simple.

Ingredients:

Eggplant:

I large eggplant or two small ones
2 medium zucchini
3 beaten eggs with a dribble of water mixed in
Oil to fry with
1 cup corn starch with a sprinkle of salt mixed in

Sauce:

1 can of crushed tomatoes
1/2 can of water
3 cloves of garlic, minced
10 sprigs fresh thyme
1-2 tbsp lemon juice
2 tsp salt

Directions:

First, you want to fry up your eggplant and zucchini and layer them in a baking dish. Slice the eggplant as thick as you like. I like them about as thick as a penny’s face. (1 cm). Dip them in egg, then in the cornstarch, and fry them in a pan at medium head until they are golden brown on both sides.

In a pot (or an instant pot) put all your sauce ingredients together and bring to a boil. Let simmer or five or ten minutes, and then pour the sauce over the eggplant and zucchini in the pan.

Add some parmesan cheese, or even a nice layer of mozzarella on top of the dish, cover with tin foil, and put in the oven at 375F for about 40 minutes.

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Most of my family enjoys this dish a lot! I serve it to vegetarian guests, and they always ask for the recipe! When I start explaining steps, people’s eyes glaze over, but as you can see, it really is very simple. But it takes some time with all the frying, so give yourself a couple of hours and have a book in the kitchen to read while you fry. It makes the time pass. 🙂

While you’re here, I hope you’ll check out my books! They are filled with lots of delicious cooking, family drama, and heartwarming romance. You might even find your next read!

Happy reading!

❤