Eggplant Summer Squash Parmesan

  Posted on August 16, 2011  by Leslie Blythe  1 comment

Ahh, the aubergine….

Aubergine is the French and British word for eggplant.

The act of salting and rinsing eggplant to reduce bitterness is called “degorging.” An old practice, it is not as necessary these days because modern eggplants are less bitter. Having said that, salting eggplant will reduce the amount of oil absorbed in cooking.  Eggplants are 95% water.
Eggplant may worsen the symptoms of arthritis.

Eggplant Summer Squash Parmesan

Serves 6

1 eggplant, peeled, cut into ¼ inch rounds
2 zucchini or yellow squash, cut length wise into ¼ inch slices
2 eggs, lightly beaten
1½-cups breadcrumbs
¼ tsp salt
1/8 tsp pepper
1 garlic clove, peeled
¾ cup extra virgin organic olive oil
2½ cups fresh chopped tomatoes
2 Tbs fresh basil
1 tsp salt
1/8 tsp pepper
1 cup grated Parmesan cheese
½ lb fresh mozzarella cheese, thinly sliced

Salt eggplant slices and let sit for 20 minutes. Wipe or rinse off liquid that accumulates.

Dip eggplant slices in egg mixture, then in breadcrumbs seasoned with salt and pepper. Place in refrigerator for 20 minutes.

In a food processor, pulse tomatoes, basil, garlic, salt and pepper until barely pureed.

Preheat oven to 350F.

Brown eggplant in ¼ inch oil over medium heat in a large skillet in batches until all slices are sautéed. Drain on paper towels. Put a thin layer of tomato sauce into a baking dish and layer eggplant, tomato sauce, Parmesan and mozzarella, alternately. End with mozzarella on top. Bake, uncovered, for 30 minutes. Garnish with fresh basil and parmesan.