Ingredients
Units
Scale
- 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
