Eggplant-Zucchini Parmigiana
Eggplant-Zucchini Parmigiana is an impressive Italian dinner you can prepare in about 1 hour 16 minutes. Made with c. chicken broth, c. coarsely chopped celery, c. chopped onion, garlic, minced and large tomatoes, chopped, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
In medium saucepan, combine broth, celery, onion and garlic. Bring to boil and simmer, uncovered, for 5 minutes.
Stir in tomatoes, paste, herbs and pepper.
Return to boil and simmer, uncovered, for 15 minutes, stirring occasionally.
Meanwhile, cut eggplant into 1/2-inch slices and halve slices.
Bring 1/2-inch water to boil in Dutch oven.
Add eggplant and zucchini slices; simmer, covered, for 4 minutes.
π· Perfect Pairings
Complete your meal with these
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