Parmigiano di Zucchini Gialli e Melanzane
(Yellow Squash and Eggplant Parmesan)
2 Med. Eggplants 4 Med Zucchini - yellow (about 6-7 inches each) 4 Lg. Eggs (alternatively 2 eggs and 3 egg whites may be used) 2 1/2 Cups Flour - all purpose 1 Cup Parmesan cheese - freshly grated 1/2 Cup Pecorino Pepate cheese - freshly grated (if not available, use Parmesan instead) Q.B. Salt and Pepper 3 Cups Tomato sauce - see link below 2 Med. Tomatoes - very ripe
Preparing the Sauce for the Pasta
Prepare 8 -10 cups of tomato sauce. Click on the link for a quick sauce recipe. Sauce
Preparing the Vegetables
Turn on the oven broiler, and place the rack in the middle position.
Remove the ends from the eggplants and then slice them horizontally into 1/8 inch slices. Cut the ends off of the zucchini, remove the ends and cut each one in half. Slice each half vertically into 1/8 inch slices.
Line a baking pan with aluminum foil - this makes it easier to clean later - and liberally add olive oil to the pan. An easy way to do this is to pour oil into the pan, then use a brush to "paint" the pan to assure that all is oiled.
Break the eggs into a bowl. Place the flour in a large flat dish. dust slices of zucchini with flour, dip them in the egg and place them on the baking sheet. Continue until the sheet is full. Paint the top side with olive oil using a brush. Place them in the oven and broil for 4-5 minutes or until golden brown on one side. Remove from the oven, turn them slices over and broil the second side until brown. When this is accomplished, place the crisp zucchini on a place, salt each layer sparingly and continue the process until all of the zucchini is cooked.
Repeat this process for the eggplant.
Spoon 1 -2 ladlefuls of tomato sauce into a 9 x 7 baking dish. Add a layer of eggplant to this. Spoon 2-3 tablespoons of sauce over this, then 3 tablespoons of the cheese. Next add a layer of zucchini. Sauce and add the cheese as for the eggplant layer. Repeat this process, alternating layers until the pan is filled.
Slice 2-3 very ripe tomatoes and cover the last layer with them. Add a generous portion of the grated cheese, and set aside for 20-30 minutes.
Preheat the oven to 375° F. When ready bake the casserole for 35 minutes. Remove from the oven, and let stand for 5-10 minutes. Each serving may be sauced with the remaining tomato sauce, and additional Parmesan cheese.
Last updated on:09/11/99 09:41:12 PM