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Eggplant and Squash alla Parmigiana

This parmigiana is well suited to red wine and the brisk weather of late September, when eggplant, zucchini and summer squash are still in the farmers’ market. The dish can be prepared in advance and reheated.

Ingredients

  • 1 medium-size eggplant, about 12 ounces
  • 1 medium-size zucchini
  • 1 medium-size yellow squash
  • Salt
  • ½ cup extra-virgin olive oil, approximately
  • ½ cup finely chopped red onion
  • 1 clove garlic, minced
  • 1 14-ounce can San Marzano tomatoes
  • Ground black pepper
  • 1 bay leaf
  • ½ cup flour
  • 2 ounces lightly salted mozzarella, shredded
  • ⅓ cup grated Parmigiano-Reggiano
  • ¼ cup chopped flat-leaf parsley leaves
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      316 calories; 22 grams fat; 4 grams saturated fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 24 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 7 grams protein; 11 milligrams cholesterol; 157 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 servings

Preparation

  1. Trim the stems from the eggplant and squash. Slice the vegetables lengthwise, no more than 1/4-inch thick. Spread the slices on one or more cooling racks, dust with salt on both sides and let sit for 30 minutes.
  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.
  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.
  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.
  5. Bake about 30 minutes, until bubbling and lightly browned on top. Let rest 10 minutes before serving.

2 hours

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