My brother discovered a wonderful new recipe and my husband is now addicted to Eggplant Parmesan. Yesterday my husband made attempts to cook my brother's recipe for the dish and I added an experimental ingredient...squash. I had one more squash-pumpkin hybrid in my garden. It was large like an eggplant and needed to be cooked so I made Squash Parmesan as well to see how it would taste.

Step 1: Slice up your eggplant or squash

I didn't take a pic of the squash but it was around the same size thickness as an eggplant. One eggplant produced enough slices to cover a baking sheet.

Step 2: Egg Wash and Batter

Basically mix a little bit of flour with some panko bread crumbs. Season with salt, pepper, and garlic salt to your liking. Dip your eggplant/squash in the egg and coat with the batter.

Step 3: Fry til golden brown

Step 4 : Put them on a pan, top with Parmesan and Mozzarella, and then put them under a broiler to melt the cheese.

Eggplant

Squash

Step 5: Serve with pasta and spaghetti sauce and a big pepperoni.

It's a really easy meal to make and pretty darn good. Something about combining a pepperoni with eggplant or squash is really delicious. I really couldn't tell much difference between the squash and eggplant. Both are very bland foods by themselves. Battered and fried they tasted very much the same. Both were equally tasty. I'm loving the giant pepperonis from the deli. They are an awesome snack just by themselves.