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Eggplant and Zucchini Parmigiana with San Marzano Tomato Sauce



Ingredients

(Serves 6)

For the San Marzano tomato sauce:


For the Parmigiana:

  • 1 tsp butter Salt
  • 2 large eggplants, cut into rounds ¼ in thick
  • 3 zucchini, cut lengthwise 1/2 in thick
  • 1 ½ cups all-purpose flour
  • ¾ c Paradiso Extra Virgin Olive Oil
  • 1 lb pizza mozzarella, all water drained and sliced 1/8 in thick
  • 3 cups San Marzano tomato sauce
  • 4 slices Prosciutto Cotto
  • 2 cups grated Parmigiano Reggiano

Preparation

For the San Marzano tomato sauce:
1. In a heavy pot, heat the Paradiso Extra Virgin Olive Oil and sauté the garlic cloves. Once they have started to turn golden, carefully add the La Valle tomatoes.
2. Over a medium flame, cook the tomatoes down until you get a nice sauce consistency – about 20-30 minutes. If you like, use a hand blender to puree the sauce, or simply use a fork to mash up any large chunks that have not broken down. Add the basil and pepper to taste, cook a minute longer and set aside. (Store any leftover sauce not used for the Parmigiana for pasta, pizza or other dishes in the next couple of days).

For the Parmigiana:
3. Butter a 9”x13” baking dish and preheat oven to 350 degrees.
4. Sprinkle the vegetables with salt. Lightly dredge the rounds of eggplant and slices of zucchini in the flour, shaking off any excess.
5. Next heat a few tablespoons of Paradiso Extra Virgin Olive Oil in a large pan and, working in batches, gently fry all the eggplant and zucchini, about 3 minutes on each side. As they are done cooking, layer the vegetables between paper towels on a plate to soak up the residual oil.
6. Place one layer of eggplant in the baking dish and top with a layer of mozzarella, followed by a thin layer of the San Marzano sauce, then top with a few teaspoons Parmigiano Reggiano. Next cover with one layer of zucchini, another layer of mozzarella, the slices of prosciutto cotto and another thin layer of San Marzano sauce. Again sprinkle with a little Parmigiano Reggiano. Finish with another layer of eggplant, a layer of mozzarella and San Marzano sauce. Top with the remaining grated Parmigiano Reggiano.
7. Place in the oven and bake for 30-35 minutes, until top is bubbling and golden. Let cool slightly before serving. Tip: if you have extra time, place the Parmigiana in the refrigerator for several hours before baking. This will firm up all the ingredients so that the layers stay more compact.

Buon appetito!