Eggplant & Zucchini Parmigiana: A Tasty Twist on the Classic Italian Recipe

Welcome to TortellinoTime, where we explore the rich and delicious world of Sicilian cooking. Today, we’re putting a twist on a beloved classic: eggplant parmigiana. You may have enjoyed traditional eggplant parmigiana or even tried a lighter courgette version. In this video, I will combine both of these ingredients into a unique dish that retains the essence of the original while introducing new flavors and techniques. By marinating the vegetables and preparing a savory sauce that includes cheddar cheese, we’ll create a delightful harmony of taste that will surely impress your family and friends.

Key Chapters with Timestamps
00:00 – Ciao & Introduction
00:41 – Preparing the Eggplant
01:06 – Making the Sauce
02:33 – Cooking the Zucchini
02:55 – Marinade Preparation
04:00 – Assembling the Dish
05:19 – Baking and Final Touches
07:33 – Taste Test and Conclusion

List of Ingredients
2 medium eggplants, sliced ½ cm thick
2 medium zucchini, sliced ½ cm thick
Olive oil, to taste
2 cloves garlic, crushed
1 medium shallot or red onion, finely chopped
1 red bell pepper, finely chopped
300 ml passata (tomato sauce)
Fresh basil, to taste
60 g Parmesan cheese, grated
125 g mozzarella cheese, sliced
80 g cheddar cheese, grated
Salt and pepper, to taste
Fresh parsley, a handful, chopped
Optional: plum or cherry tomatoes for garnish

Cooking Instructions
Begin by slicing the eggplant into thin rounds, approximately ½ cm thick. Heat a griddle pan on high, place the eggplant slices without oil, and cook until they begin to soften, about 3 to 4 minutes per side.
While the eggplant cooks, prepare your sauce. In a saucepan, add a splash of olive oil and a crushed clove of garlic. Finely chop the shallot or red onion and add it to the pan. Chop the red pepper and include it as well, stirring until the vegetables soften.
Once the eggplant is done, remove it from the pan. Add passata to the sautéed vegetables, season with salt and pepper, and let it simmer for about 10 minutes with fresh basil.
Prepare the zucchini in the same way as the eggplant. In a bowl, combine crushed garlic, olive oil, pepper, and chopped parsley. Add the hot zucchini slices and toss them in the marinade.
Layer your dish: Start with a base of sauce, followed by a mix of eggplant and zucchini, more sauce, and a sprinkle of Parmesan and cheddar. Alternate the layers until the ingredients are used up.
Finish with a top layer of sauce, remaining cheese, and optional sliced tomatoes. Drizzle with olive oil and bake in a preheated oven at 180°C (200°C for conventional ovens) for 20-30 minutes.
Let it rest before serving, and enjoy the delightful fusion of flavors.

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