Parmigiana aubergines and zucchini

Today's recipe is probably the most time-consuming but the results will be amazing! Again this is not as the real recipe but it is slightly adapted to my culinary/vegetarian taste.

For this you will need:

4 Zucchini/Courgette
4 Aubergine
4 Cans of tomato sauce
1 Pack of grated cheese
200/300 gr of grated Parmesan

First cut the aubergines and zucchini in slices



I prefer to peel the aubergines because the skin leave a slight bitter flavour but this depend on your own taste.

Now batter each slice on both side with flour.



In the real recipe you are supposed to batter the aubergines with egg and bread crumbs: again this is totally up to you.

Fry the vegetables until golden brown and place them into a tray with some kitchen towel to absorb the excess oil



Simmer our 4 cans of tomato sauce into a pot for 5/10 minutes, and start placing one layer of sauce,grated cheese and Parmesan



and one layer of vegetables



alternate the 2 ingredients until you end up with a layer of sauce.
Bake for about 30/45 minutes



Buon appetito!