Eggplant And Zucchini Pie Scotto Family Recipe 435 Food

EGGPLANT AND ZUCCHINI PIE- SCOTTO FAMILY RECIPE - (4.3/5)

Steps:

• 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.

LIGHT EGGPLANT / ZUCCHINI PARMIGIANA

Steps:

• Slice you eggplants or zucchini in 1/4 inch thick slices.
• Place eggplants in a big bowl and spread salt on them. Stir to coat them well. After 30 minutes rinse them and press out the water. This step is not necessary for zucchini.
• Turn on your oven to high broil.
• Coat with oil the eggplants or zucchini in the bowl with your hands.
• Place one layer of eggplants or zucchini on your baking try (I use a silicon map for this as it is easier to clean) and broil on both sides until they change the color to light brown. Repeat with all vegetables.
• Place your vegetables slightly vertical in your mold (I use a 10-8 inch one) and place mozzarella in between (see photo).
• Spread parmesan on it and press some cheese between the layers.
• Mix marinara sauce, oregano and pesto together and top everything with marinara sauce.
• Bake 30 minutes 350°F/180°C.
• This is usually served warm but in summer it is delicious cold with some bread!

MOZZARELLA BAKED EGGPLANT AND ZUCCHINI

Steps:

• Preheat the oven to 375.
• Grease a 9" square baking dish.
• Cut the eggplant into 1/2" thick slices. Layer 1/2 of the slices on the bottom of the dish. Top with 1/2 C of the sauce and 1 T of the basil.
• Toss together the Mozz & Parm. Sprinkle 2/3 C of the cheese over the top of the sauce.
• Layer the zucchini over the cheese. Top with 3/4 C of the sauce, 2 T of the basil, and 2/3 C of the cheese.
• Top with remaining eggplant slices and the remaining sauce, basil & cheese.
• Cover with aluminum foil and bake 15 minutes. Uncover and bake 25 minutes longer. Let stand 10 minutes before serving.
• Spoon "extra" sauce over servings from bottom of dish.

EGGPLANT & ZUCCHINI PIE

Steps:

• Preheat oven to 350º F.
• To prepare the filling, lightly brush a baking pan with olive oil. Place the eggplant halves skin side up on the pan and roast in the oven for 40 - 45 minutes, or until completely tender.
• Remove from the oven and set aside to cool. When cool, carefully scoop out the flesh and transfer to a strainer, discarding the skin. Let drain for 20 minutes, and then chop coarsely.
• Melt the butter in a saucepan over low heat. Stir in the flour and cook for 2 to 3 minutes, or until blended.
• Gradually pour in the milk while stirring and continues to stir until the mixture thickens.
• Remove from the heat. Fold in the goat cheese and the eggs one by one.
• Season to taste with salt, pepper and a dash of nutmeg.
• Add the chopped eggplant and garlic into the mixture.
• Spoon the eggplant mixture into the pie shell and spread it out evenly.
• Slice the tomatoes and zucchinis into thin slices. Beginning on the outermost edge of the pie and working clockwise, arrange
• alternating tomato and zucchini disks on top of the eggplant mixture, overlapping slightly. To fill the center, arrange alternating tomato and zucchini disks counter clockwise, overlapping slightly.
• Sprinkle with the breadcrumbs, thyme leaves and 2 tablespoons of the olive oil. Season with salt and pepper.
• Place the eggplant pie on a baking sheet in the center of the oven and bake about 30 minutes.
• To prepare the sauce, combine the olive oil and onion in a saucepan and sauté over medium heat for 3 minutes, or until translucent.
• Stir in the garlic, tomatoes, bell pepper, thyme, sugar, salt and pepper
• and cook for 15 minutes, or until it thickens. Adjust the seasonings if necessary and stir in the basil. Keep warm.
• Remove the pie from the oven and un-mold onto a warm serving dish or cut into slices. Serve with the sauce on the side.