Name: Eggplant and Zucchini Pie
Prep time: 1 h
Cook time: 12 min
Yield: 6 to 12
Ingredients: 1 pound fresh ricotta; 1 pound fresh mozzarella, diced; 1/2 cup grated Parmesan; 2 tablespoons chopped fresh parsley; 2 eggs; Salt and freshly ground black pepper; 1 medium eggplant, peeled; 2 medium zucchini; Salt; 2 cups all-purpose flour; 5 eggs; 2 cups packaged bread crumbs; 1 cup grated Parmesan; 2 tablespoons chopped fresh flat-leaf parsley; Freshly ground black pepper; 1 quart olive oil or vegetable cooking oil; 2 1/2 cups tomato sauce

1 of 6 Cut eggplant and zucchini into 1/4-inch-thick round slices. Set zucchini aside. Fill a bowl with lightly salted water, add eggplant and soak for 1 1/2 to 2 hours to remove bitterness. Drain.

2 of 6 Place flour in a shallow bowl. In a second bowl, beat eggs with a fork until blended. In a third bowl, mix bread crumbs, 3/4 cup of the Parmesan, the parsley, and salt and pepper to taste. Line up bowls on a work surface.

3 of 6 One at a time, carefully dip eggplant and zucchini slices into flour--making sure both sides are covered--then into egg mixture and finally into bread crumb mixture. Coat both sides very well and gently tap off any excess coating. Transfer eggplant and zucchini slices to a large plate and season with salt and pepper to taste.

4 of 6 In a large, heavy skillet, heat olive oil over medium heat. Add eggplant slices in a single layer (try not to crowd the pan) and sauté on both sides until golden brown, about 3 minutes per side, making sure slices are soft and cooked all the way through. Remove eggplant to a paper-towel-lined plate to soak up excess oil. Add zucchini to skillet and sauté on both sides until golden brown, about 3 minutes per side. Remove to a papertowel-lined plate.

5 of 6 Heat oven to 450 degrees . In a 13 x 9-inch baking pan, spread 1 cup of the tomato sauce, then a layer of half the eggplant and zucchini, and top with a layer of half the cheese mixture. Repeat. Top with remaining 1/2 cup tomato sauce and sprinkle with remaining 1/4 cup Parmesan.

6 of 6 Bake at 450 degrees for 35 minutes or until golden brown.

Your Account

Follow Us!

Eggplant and Zucchini Pie

Ingredients

Cheese Mixture