Baked Eggplant and Zucchini Parmesan

Last saturday our CSA box included Japanese Eggplant and Zucchini.  We have never cooked with eggplant around here so I spent some time researching.  I decided that a Parmesan was the way to go as it would somewhat hide the vegetable, just in case it was too much for our family to take.  Ha!  After looking at a few different recipes I decided to take one I found here and add zucchini too.  Since I didn't want to use a bottled tomato sauce I made my own.  Let's just say it was a busy afternoon in the kitchen!

Baked Eggplant and Zucchini Parmesan
Ingredients
2 large eggs
3/4 cup dry breadcrumbs
3/4 cup finely grated Parmesan, plus 2 Tbsp for topping
1 tsp dried oregano
1/2 tsp dried basil
Salt and ground pepper
4 Japanese eggplant and 3 yellow zucchini (2 1/2 lbs total), sliced into 1/2 inch rounds
6 cups (48 oz) chunky tomato sauce (store bought or see recipe below)
2 cups shredded mozzarella (8 oz before shredding)

Instructions
1. Preheat oven to 375 degrees.  Brush 2 baking sheets with olive oil (or cover with parchment paper), set aside.  In a wide, shallow bowl, whisk together eggs and 2 Tbsp water.  In another bowl combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil.  Season with salt and pepper.

2. Dip eggplant slices in the egg mixture, let excess drip off then dredge in the breadcrumb mixture coating well.  Place on baking sheets.  Bake until golden brown on bottom, 20-25 minutes.  Turn slices, continue baking until browned on other side, 20 to 25 minutes more.  Remove from oven, raise oven heat to 400 degrees.

3. Spread 2 cups sauce in a 9x13 inch baking dish.  Arrange half the eggplant in dish, cover with 2 cups sauce, then 2/3 cup mozzarella.  Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with 2 Tbsp Parmesan.  Bake until sauce is bubbling and cheese is melted, 15-20 minutes.  Let stand 5 minutes before serving.

Chunky Tomato Sauce (from martha stewart)
Ingredients
1 Tbsp olive oil
1 small onion, diced
2 garlic cloves, minced
2 cans whole tomatoes (28 oz each)
1/4 tsp dried oregano
salt and pepper

Directions
1. In a medium saucepan heat oil over medium heat.  Cook onion and garlic, stirring frequently until translucent, 2 to 4 minutes.  Crush tomatoes into pan, add oregano.  Simmer, stirring occasionally until thickened, about 15 minutes.  Season with salt and pepper.

While I cooked this afternoon my daughter "cooked" too.  She did everything I was doing in her own kitchen, it was quite adorable.  Here she is putting her own parmesan in the oven.