Eggplant and Zucchini Pie- Scotto Family

By Jomamma

Ingredients

• Cheese mixture
• Cheese mixture
• 2 pounds fresh ricotta cheese
• 2 pounds fresh mozzarella cheese
• 1/2 pound grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 4 eggs
• Eggplant and zucchini pie
• Salt and pepper to taste
• 2 eggplants, peeled
• 4 zucchini
• 4 cups all-purpose flour
• 10 eggs
• 4 cups bread crumbs (store bought)
• 11/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• Salt and pepper
• 2 quarts extra-virgin olive oil
• 5 cups tomato sauce
• Tomato sauce
• 1/2 cup extra-virgin olive oil
• 3 garlic cloves, minced
• 2 pounds ripe tomatoes, peeled, seeded, and chopped
• 1/4 to 1 teaspoon crushed hot red pepper flakes
• 1 teaspoon salt
• 8 fresh basil leaves, finely shredded
• Freshly grated Parmigiano-Reggiano cheese for serving

Preparation

Step 1

Layer breaded eggplant cutlets and hearty zucchini slices with rich ricotta, mozzarella and parmesan cheese - and top it all with a classic red sauce.
Heat through.



Cheese mixture In a large bowl, combine the ricotta, mozzarella, Parmesan, parsley and eggs. Mix well and season with salt and pepper to taste. Refrigerate briefly to make the mixture firm.

Eggplant and zucchini pie Slice the eggplants and zucchini into ¼-inch-thick slices. Set the zucchini aside. Fill a bowl with lightly salted water, add the eggplant, and soak for 1½ to 2 hours to remove the bitter taste. Drain and pat dry.

In one shallow bowl, place the flour. In a second bowl, beat the eggs with a fork until blended. In a third bowl, mix the bread crumbs, cheese, parsley, salt and pepper. Line up the bowls on a work surface.

One at a time, carefully dip the eggplant and zucchini slices first into the flour, making sure both sides are covered; then into the egg mixture; and finally into the bread crumb mixture. Coat both sides very well, and gently tap off any excess coating. Transfer to a large plate and season with salt and pepper. In a large, heavy skillet over medium heat, heat the olive oil. Add the zucchini and eggplant and sauté on both sides until golden brown, about 3 minutes, making sure that they are cooked all the way through and soft. Try not to crowd the pan, and fry eggplant first. Place the cooked eggplant and zucchini on paper towels to drain off the excess oil.

Preheat the oven to 450 degrees F. In a large 9x13-inch baking pan, add 1 cup tomato sauce, a layer ¼ eggplant and zucchini, and top with a layer of ¼ cheese mixture Repeat the process three more times. Top with a layer of tomato sauce and sprinkle with ½ cup Parmesan cheese.

Bake for 20 minutes, or until golden brown. Serve immediately.

Tomato sauce Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring, for 3 minutes, or until the garlic just begins to turn golden brown. Increase the heat to medium-high, add the tomatoes, red pepper flakes, and salt, and cook, stirring occasionally, for 15 minutes, or until the tomatoes are softened and a sauce is formed. Stir in the basil.