Eggplant and Squash Alla Parmigiana

Recipe from Lincoln Ristorante

Adapted by Florence Fabricant

Eggplant and Squash Alla Parmigiana
Rikki Snyder for The New York Times
Total Time
2 hours
Rating
4(274)
Notes
Read community notes

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. —Florence Fabricant

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Ingredients

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

325 calories; 23 grams fat; 5 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 24 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 8 grams protein; 676 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Trim the stems from the eggplant and squash. Slice the vegetables lengthwise, no more than ¼-inch thick. Spread the slices on one or more cooling racks, dust with salt on both sides and let sit for 30 minutes.

  2. Step 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. Step 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. Step 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. Step 5

    Bake about 30 minutes, until bubbling and lightly browned on top. Let rest 10 minutes before serving.

Ratings

4 out of 5
274 user ratings
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Cooking Notes

Mary

I was a little short on time so roasted sliced eggplant instead of dredging/frying and it was still delicious. This is a keeper.

Steph Robson

Good replacement for lasagna. The eggplant skin never softened, though -- maybe I'll peel them next time.

carolws

I had a similar recipe in Manchester,Vt at the perfect wife. Because we have so many celiac folks in my family totally skipped the frying and flour part. Added fresh basil and parsley and a 1/2 jar of pasta sauce and some overripe fresh tomatoes for the sauce as that is what I had at the time. It got rave reviews on a cool Vermont summer day!

Kevin Osinski

I liked this. I’m not into breading and frying, so I broiled the eggplant and squash in batches on an oiled baking sheet. I also doubled the mozzarella to 4 oz. And I used basil rather than parsley. Made 4 small servings, which was good with a side of arugula and some bread.

Miranda Jones

Delicious

michael

broiled eggplant and squash x 3min per side with oil spray and S & P dbled mozarella

kwaz

delicious light take on eggplant parmesan! per other’s advice, I just browned the eggplant and zucchini in the oven with olive oil 15 min/side. instead of canned tomatoes, I was lucky enough to have two delicious heirlooms from the market that cooked down to an amazing sauce. I also added some slices of provolone since I was low on mozz. Will make again!

falzo

Tasty dish modified a touch. Double the canned San Marzano to 28ozs, added a zucchini, double the cheese and seasoned my GF bread crumb/GF one to one flour dredge mix. Cooked in a preheated cast for 37mins @350

Michelle

I modified slightly to add an egg wash/panko bread crumbs and then baked the vegetables, instead of just sautéing after the flour dredge. Came out great! A keeper. Otherwise followed the recipe.

Isabel

You need to keep adding oil as you fry the vegetables, as the eggplant will absorb whatever is there. I recommend going slow and adding more with each round of vegetables. Also, I added around 3x the cheese, which we thought was fabulous, giving it more of a main course heft. Also we did not use low salt cheese and it was delicious and not too salty. Overall a really satisfying dinner despite the fair amount of work required to make it.

Anne

I agree with the comments about dredging and frying the vegetables. I'm not sure what it adds (besides time and fat). I think roasting, grilling, or broiling the veggies would be simpler and produce equally good or better results.

the_beezelet

Really good and even better on day 2.

Jude

Zucchini disappeared from the recipe it appears. I baked my veg beforehand and added a sprinkle of baking soda and red wine vinegar to the simmering tomato sauce to cut back on the tomato acidity and let the other flavours come through. Added some fresh thyme and chopped basil at the end of its simmer as well. Very straight forward and nice :)

Amy

Zucchini is a green squash; it's layered in the dish with the eggplant and yellow squash.

Kevin Osinski

I liked this. I’m not into breading and frying, so I broiled the eggplant and squash in batches on an oiled baking sheet. I also doubled the mozzarella to 4 oz. And I used basil rather than parsley. Made 4 small servings, which was good with a side of arugula and some bread.

PCD

BBQed the eggplant and zucchini with a little olive oil and salt - delicious! Adds a nice smoky flavour to the dish.

frank

1/2 cup of onions is about 60 grams

carolws

I had a similar recipe in Manchester,Vt at the perfect wife. Because we have so many celiac folks in my family totally skipped the frying and flour part. Added fresh basil and parsley and a 1/2 jar of pasta sauce and some overripe fresh tomatoes for the sauce as that is what I had at the time. It got rave reviews on a cool Vermont summer day!

Dick Blumenthal

Made it over the weekend. There are only two of us, so it lasted for two dinners. It couldn't fit in circular pie plate so I used a Emile Henry ceramic oval baker. It was good, not as flavorful as I hoped. The zucchini and yellow squash seemed to be undercooked and frying the eggplant required more olive oil than called for. But I will try it again.

Steph Robson

Good replacement for lasagna. The eggplant skin never softened, though -- maybe I'll peel them next time.

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Credits

Adapted from Lincoln Ristorante

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