We’ve all experienced it, that minor ‘something’ that pulls a fleeting memory from the murky shadows of our hearts. A familiar scent sparks an image. A turn of phrase conjures a forgotten conversation. A certain flavor becomes strangely familiar.
As Oscar Wilde said, memory is the diary that we all carry about with us. However, much like an overused book, the pages become yellowed and tarnished with use and age, and sometimes the handwriting of the record wasn’t terribly good or pointed to begin with. Oddly enough, it’s often those ‘insignificant’ memories whose images we didn’t try to sharpen that end up meaning the most to us, and whose stories we end up wishing were just a tad bit more complete.
Big events and holidays are nice, milestones even better, but how often do we define those we remember by such trivialities as the quirks of their morning routine, the unique mess of their desk, or the oddities they attached sentiment too?
Such trivialities, of course, we rarely even mean to remember.
For example, the other night I was reading in my living room over coffee, and for some reason the combination reminded me of any of a dozen ‘after dinner’ scenes from years gone by, even though I’m not particularly sure why. Yet, like distant echoes, the voices that would been around the table filled my parlor, the mundane chatter of the day and familiar laughter, veiled and out of focus at first, but gradually becoming clearer the more familiar the memory became.
It was the end of one of our typical family dinners - informal, homey, and rustic, like the ingredients to a well-aged wine. I can’t say it was any night in particular, and that’s part of what made it so notable, that precious way in which certain spans of time meld into one.
As the ghostly aroma of a yesteryear sauce entered and filled my mind, I knew I had to try to recreate what might have been on the table. And that is precisely what this Eggplant and Zucchini Parmesan tries to recapture.
A decidedly ‘rustic’ meal in both composition and presentation, this parmesan is proudly ‘home cooking,’ intended to take center stage at a relaxed family dinner.
To start things off, we begin by slicing up a few eggplants and a large zucchini. Then bread these in milk and flour, and cook for about ten minutes at 400 degrees. I like to season the flour with salt, pepper, and nutmeg.
After that, it’s time to prepare the sauce. Here I like to use Mezzetta Tomato Sauce, since it adds an excellent texture and overall rustic flavoring to the recipe’s profile, which really helps to achieve what I’m aiming for here. After sautéing onion and garlic in a large frying pan, add the Mezzetta in and let that sit.
Here’s where things get a tad tricky – the layering. For this, I like to use milk soaked bread. To start off, lash the bottom of your favorite baking pan or deep dish with olive oil and layer the zucchini, eggplant, and provolone slices, then crumble some of the milk soaked break over it, and then the sauce. Repeat this until you’ve either run out of room or ingredients. On top, dust very generously with mozzarella and grated parmesan, the more the better since less is not more here since…well, no one has ever complained about too much mozzarella, now have they?
Eggplant and Zucchini Parmesan
- Total Time: 50 minutes
Ingredients
- 2 Sicilian eggplants - peeled and sliced
- 1 large zucchini - peeled and sliced - lengthwise
- 1 onion - sliced thin
- 3 cloves of garlic - chopped
- Handful of fresh basil leaves - chopped
- 1/2 lb. of provolone slices
- 1 cup of shredded mozzarella
- 4 rolls - soaked in milk
- 2 cups of flour
- 1 cup of milk
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- Dash of nutmeg
- 2 jars Mezzetta Napa Valley Tomato Sauces
- Canola oil
- Olive oil
- Grated Parmesan cheese
Instructions
- Preheat oven 400 degrees F.
- Prepare two shallow bowls; one with the flour seasoned with the salt, pepper and nutmeg and one with the milk.
- Dredge the eggplant and zucchini first in the seasoned flour, then in the milk and once again in the flour.
- Lay the slices on the baking sheet; drizzle with the canola oil and place in the oven for 10 – 12 minutes.
- Lower the oven temperature to 350 degrees F.
- Heat a frying pan with 2 tablespoons of olive oil. Add the sliced onion and chopped garlic. Sauté until the onion is softened and the garlic is fragrant. Add the Mezzetta Tomato sauce and turn the heat off.
- Place the bread in 1/2 inch of milk.
- Drizzle a little olive oil in the bottom of a baking dish. Layer the zucchini and eggplant; followed by the soaked bread crumbled in your hands and finally the sauce; followed by the provolone slices and the scattering of the fresh basil. Repeat this process using up all of the eggplant and zucchini.
- On the final layer finish with mozzarella and grated parmesan cheese.
- Bake for 35 – 40 minutes until the cheese is melted.
- Let the dish rest for about 10 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
Enjoy with Love,
Catherine
xo
Comedy Plus says
I'm not a fan of eggplant, but this looks mighty good. With all the wonderful layers I'll bet I would like this too.
Have a fabulous day Catherine. Big hugs. ♥♥♥
★★★★★
april monty says
I'm so excited!! Dying to try making this!
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Angela says
Love love love this recipe!!! I tried the tomato & sweet basil and loved it! Can't wait to try the other varieties as well!
Liz says
I made chicken parm for dinner tonight, but I know I'd love your veggie version just as much! And I love the idea of using a jarred marinara as a delicious, easy option to homemade.
Dottie Sauchelli-Balin says
Dear Catherine,
What memories does this dish bring back from my family...We never added the Zucchini but the eggplant yes...What a wonderful comforting dish. I love your recipe and must try the Mezzetta sauce. I can smell the aroma of the tomatoes and the veggies from here. Beautiful and I love your words you wrote. Such down to earth and homey feelings of family and food. Blessings on a great weekend...Thank you for sharing....I also entered into the contest..thanks for doing this for us...
Dottie 🙂
Lisa Brown says
Entered sweepstakes on their website: jslbrown2009 at aol dot com
Michelle @ A Dish of Daily Life says
I love the addition of zucchini...this looks delicious, Catherine!
Gayle @ Pumpkin 'N Spice says
This sounds like such a good comfort meal, Catherine! I love the combination of eggplant and zucchini. This would be perfect for meatless Mondays!
Natalie says
I love their pasta sauces! I entered their sweepstakes and hope to win!
Beauty Follower says
Mmmm roasted eggplant and parmesan looks really yummy!
http://beautyfollower.blogspot.gr/
justine @ Full Belly SIsters says
This looks absolutely mouth-watering! That sauce looks so fresh and tasty. When are you inviting me over for dinner? 🙂
★★★★★
christine says
Great timing on seeing this. I have 4 eggplants outside ready for the picking.
Suzy | The Mediterranean Dish says
Two of my favorite veggies in an awesome Parm casserole! Love it! And the Mezzetta addition here is perfect!
allie @ Through Her Looking Glass says
Dear Catherine, I have wonderful memories of Eggplant Parmesan growing up. My mother used a recipe that was published in the paper. It was the Rhode Island governor at the time, Governor Garrahy's favorite recipe. It was delicious. The zucchini must be a wonderful addition! Have a great long weekend with your family. xo
★★★★★
Michelle L says
Darn I'd have loved to enter, but I'm Canadian, so I"m not eligible... Will you have any international giveaways?
AnnMaries says
Oh, I have not had eggplant parmesan in so long, and with the zucchini, this sounds so inviting! A great way to get back into the comfort foods for Fall!
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Joanne/WineLady Cooks says
A delicious recipe, this is one of my family's favorites.
★★★★★
Patty Haxton Anderson says
I am loving this recipe!
Lynn | The Road to Honey says
Isn't it interesting how the smell and tastes of certain foods can trigger such strong memories? I can see why this rustic, saucy, dish would conjure up memories of family dinners. It's the epitome of home cooking.
Interestingly, I was trying to determine what to cook for dinner tonight. . .and eggplant parmesan made the short list. Definitely bookmarking this recipe.
Fareeha says
These simply look incredible.. feel like having a bite
Del's cooking twist says
What a wonderful dish! I really love eggplants and this casserole looks really tempting!
Laura Royal says
I'll have to try this recipe!
peter @feedyoursoultoo says
I love eggplant parm and the more sauce the better!
starla b says
Can I just start off by saying that looks absolutely delicious and your photos are beautiful! They seriously look so good. I am officially subscribed! 🙂 Also, I tweeted the wrong link. Here is my correction- I'm sorry! https://twitter.com/mmstarla/status/642513344352514048
★★★★★
Amy @ Ms. Toody Goo Shoes says
Is it wrong to want a piece of this at 11:00 at night! YUM!Thanks for linking up at Best of the Weekend!
JEFF DROUBAY says
Leaves out provolone and basil in the instructions. And how do you "crumble" bread soaked in milk??
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Living the Gourmet says
Dear Jeff, Thanks for reaching out. I have updated the instructions so hopefully it is a bit easier to follow along. The bread will be soaked but not saturated to the point where it falls apart and you can't crumble it. Enjoy!