Eggplant And Zucchini Pie Scotto Family Recipe 435

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.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil.
• Put eggplant cubes in a colander set over a bowl. Sprinkle salt liberally over the eggplant cubes; let sit to drain for 30 minutes.
• Toss tomatoes, zucchini, onion, and garlic together in a bowl. Drizzle olive oil over the mixture and toss to coat; season with salt and pepper.
• Rinse eggplant to remove salt and pat dry with paper towel; add to the tomato mixture and stir. Add olive oil as necessary to assure the eggplant cubes are coated. Spread the vegetable mixture onto the prepared baking sheet.
• Roast in preheated oven until the vegetables are tender, about 30 minutes.

Steps:

• Heat 1 tablespoon of the olive oil in a saucepan and add the garlic. Cook and stir without browning. Add the tomatoes, parsley, oregano, pepper flakes, salt and pepper. Stir to blend, bring to a boil and simmer for 15 minutes.
• Meanwhile cut off the ends of the eggplant and peel. Cut it into 1-inch cubes.
• Cut the ends off the zucchini and slice into 1-inch thick slices.
• Heat the remaining olive oil in a large skillet. When the oil is very hot, add the eggplant, zucchini, salt and pepper. Cook, tossing, until nicely browned and tender. Add to the tomato sauce. Mix well and cook for 15 minutes.
• Drop the pasta into salted boiling water and cook to the desired degree of doneness. Drain and reserve 1/2 cup of the cooking liquid.
• Return the pasta to the pot, add the reserved cooking liquid, the vegetable and sauce mixture, basil and Parmesan cheese. Toss and serve hot.

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.