Recipe of Homemade Zucchini Eggplant No Ham Parmesan

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, How to Make Homemade Zucchini Eggplant No Ham Parmesan. One of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Zucchini Eggplant No Ham Parmesan, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Zucchini Eggplant No Ham Parmesan delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Zucchini Eggplant No Ham Parmesan is 6-8 servings (1 standard15x10 baking dish). So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must first prepare a few components. You can cook Zucchini Eggplant No Ham Parmesan using 19 ingredients and 7 steps. Here is how you can achieve it.

#myfirstrecipe Ive been a vegan chef for some time now and this is my increasingly popular baked vegetable Italian 'Parmesan' Dish I created this accessible recipe for fam to view, re-create and thoroughly enjoy :) It comes out super tender with a light nut crust topping and satisfies the most hearty of meat eaters as well... don't take my wors for it GIVE IT A GO! Thanks I love you guys PS Love is the main ingredient

Ingredients and spices that need to be Get to make Zucchini Eggplant No Ham Parmesan:

1. 1/4 cup extra virgin olive oil
2. 1 large yellow onion, evenly diced
3. 5 medium cloves garlic, minced
4. 2 reg size cans 'san marzano whole peeled tomatoes'
5. 20 fresh basil leaves
6. 1 large zucchini, sliced on a bias (diagonal cut) 3/4 inch thick
7. 1 sm-med eggplant, sliced 3/4 inch thick rounds
8. 4 T 'bobs red milk egg replacer' powder (photo below)
9. as needed pure water
10. 3 cups almond meal (traders or whole foods is good for this)
11. 1/2 cup sesame seeds
12. 1/3 cup dried herbs (tarragon basil parsley blend)
13. 2 T paprika
14. 2 T sea salt
15. 1 1/2 T fresh black pepper
16. 3 T 'everything but the bagel' seasoning (traders whole foods yes)
17. 1 cup 'Go Veggie' brand vegan grated parmesan
18. 1/2-3/4 cup grapeseed oil
19. 1 sm container 'kite hill' brand plain almond ricotta

Instructions to make to make Zucchini Eggplant No Ham Parmesan

1. Begin by slowly building low heat in your med-lrg size sauce pot add olive oil let heat come up for 5-7 min. Use your favorite wooden spoon, stir in onions slowly and gently with EXTRA love until they are translucent. Your intention is to melt the onions with the olive oil together, the longer and slower the better... (about 15 min)
2. Stir the garlic into the onions for couple seconds, immediately add the San Marzano tomatoes, bring to a high simmer over medium-high heat. Immediately turn to med-low stirring with love constantly for 30 min.
3. While sauce is simmering, in a large bowl, combine all of the ingredients from the almond meal to the 'Go Veggie' parmesan. (other non-dairy vegan parmesan will work) Mix well, pour half into a large flat 3-4 inch deep dish. (reserve the rest for more breading if needed and topping later) Whisk the Bob's Red Milk egg replacer with 2 cups water thoroughly (repeat this step if more 'egg' mix is needed). Pour the 'egg' mixture into another 3-4 inch deep dish. Don't forget to stir the sauce!!
4. Turn the tomato sauce down to the lowest heat setting possible. Stirring constantly and gently for another 45- 1hr. While finishing the sauce, bread the zucchini and eggplant. Keep one hand dry and one wet alternating hands for each step of the coating process. Dry hand drop ea piece of veg into the 'egg' /wet hand coats with 'egg' then/ drops into nut crumb mixture/ dry hand coat with crumbs pat firmly to ensure sticking. All remaining crumbs will be used for topping so reserve them.
5. Sauce is done! 2 hours cooking THATS a LOTTA LOVE <3. Turn off heat pick the basil leaves into small pieces stir in with salt and fresh pepper to taste (swirl in an extra spoon of olive oil ;);). Let cool. Heat your large pans for frying! I recommend cast iron and please bring up the heat slowly especially with cast iron. Once the pans are nice and hot add the grapeseed oil in 3 portions for ea round of frying, gently brown ea slice of zucchini and eggplant on both sides about 2-3 min ea side.
6. Preheat oven to 300. Layer the fried slices, the sauce and almond ricotta (other brands may work this one is real good) right into your baking dish. When layering, press down gently ea layer to ensure even cooking. It comes out to about 2 full layers. Top the dish with the remaining nut crumb mixture. Cover with foil and bake for 1 hr. Remove foil, turn up heat to 350 bake for 20 min more. Turn oven to broil and brown the topping gently golden baby! WOO HOO Thats it We're done! Let it cool!
7. Thanks for trying this dish. It actually gets better as the days go so feel free to make like 4 trays !! Hope you looooooooovvvvveeee! Bon Appetito!

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So that is going to wrap this up for this special food Step-by-Step Guide to Prepare Ultimate Zucchini Eggplant No Ham Parmesan. Thank you very much for your time. I am confident you can make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!