Zucchini Parmigiana, a twist on classic eggplant parmesan that uses fried zucchini strips, tomato sauce, and mozzarella.
Heat the peanut oil in a pan (it's very important that the oil is hot) and fry the sliced zucchini in batches until they're golden and tender.
Remove the zucchini to a plate with paper towel.
Heat the olive oil in a pan and saute the garlic cloves whole.
Add the tomatoes and two leaves of basil. Season with salt and pepper. Cook for about 10-15 minutes.
Spread out one ladle of tomato sauce at the bottom of a rectangular baking dish. Add a layer of zucchini slices, a layer of sauce, mozzarella and a layer of parmigiano reggiano and a few leaves of basil.
Continue layering with the remaining ingredients.
Bake at 375F for 20-25 minutes or until the mozzarells melts and the top is crisp and golden.
Remove from the oven and let rest for a few minutes until it sets before serving.