Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
I'll admit, I'm not a big fan of eggplant. That's why I prefer this take on eggplant parm with zucchini instead. It is a bit time consuming since you have to brown the individual vegetables prior to layering and baking, but it's worth the effort. Just be sure your oil is hot enough before adding the zucchini to the pan. Otherwise, it'll absorb the oil and become greasy rather than crisp.
Fortunately, this dish is very forgiving. It can be assembled in advance and kept in the refrigerator. It can also be frozen and baked at a later date. As for the sauce, if you want to cut corners, feel free to use your favorite jarred variety.
Note: Often, I'll slice the zucchini lengthwise, layering it like lasagna in a larger pan. It's an ideal approach when you're serving a crowd.
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About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.