Eggplant and Squash Alla Parmigiana
Updated May 31, 2023
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 1medium-size eggplant, about 12 ounces
- 1medium-size zucchini
- 1medium-size yellow squash
- Salt
- ½cup extra-virgin olive oil, approximately
- ½cup finely chopped red onion
- 1clove garlic, minced
- 114-ounce can San Marzano tomatoes
- Ground black pepper
- 1bay leaf
- ½cup flour
- 2ounces lightly salted mozzarella, shredded
- ⅓cup grated Parmigiano-Reggiano
- ¼cup chopped flat-leaf parsley leaves
Nutritional analysis per serving (6 servings)
325 calories; 23 grams fat; 5 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 24 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 8 grams protein; 676 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim the stems from the eggplant and squash. Slice the vegetables lengthwise, no more than ¼-inch thick. Spread the slices on one or more cooling racks, dust with salt on both sides and let sit for 30 minutes.
- Step 2
Heat 1 tablespoon of the oil in a 2-quart saucepan. Add the onion and garlic and sauté on low until translucent, about 10 minutes. Increase the heat to medium, add the tomatoes, pepper and bay leaf and cook, breaking up the tomatoes, a few minutes. Reduce heat and simmer the sauce for 20 minutes more. Remove bay leaf and check seasoning.
- Step 3
Rinse eggplant and squash slices and pat them dry. Dredge lightly with flour. Heat 3 to 4 tablespoons oil in a large skillet. Fry the eggplant and squash until lightly browned, in several shifts, placing fried slices on paper towel to drain.
- Step 4
Heat oven to 350 degrees. Brush a 10-inch glass pie plate with oil. Spread a very thin layer of the tomato sauce in the pie plate. Add a layer of the eggplant, cutting slices to fit if necessary. Try to arrange them like spokes of a wheel. Spread a little more sauce over them, then the squash slices, then the mozzarella and another layer of eggplant. Finish with the remaining sauce, the Parmigiano-Reggiano and the parsley.
- Step 5
Bake about 30 minutes, until bubbling and lightly browned on top. Let rest 10 minutes before serving.
Private Notes
Comments
I was a little short on time so roasted sliced eggplant instead of dredging/frying and it was still delicious. This is a keeper.
Good replacement for lasagna. The eggplant skin never softened, though -- maybe I'll peel them next time.
I had a similar recipe in Manchester,Vt at the perfect wife. Because we have so many celiac folks in my family totally skipped the frying and flour part. Added fresh basil and parsley and a 1/2 jar of pasta sauce and some overripe fresh tomatoes for the sauce as that is what I had at the time. It got rave reviews on a cool Vermont summer day!
An awful lot of work with the dredging through flour, rinsing and frying. It was OK but not worth that amount of effort. I think I may try it again with doing all of that, add some more mozzarella and some more sauce with fresh tomatoes.
The recipe is a bit off. The amount of zuke is vague and I ended up with 2 layers instead of 1. The tomato sauce shouldn't be cooked this long. The long time made the sauce pretty chunky and hard to spread. It tasted OK but bland. The fresh parsley is a nice touch and I used a lot more which was good, because this recipe desperately needs some spicing, more onion, and a lot more garlic.
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