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| Eggplant and Zucchini Parmigiana with San Marzano Sugo |
Preparation
For the San Marzano “sugo”:
1. In a heavy pot, heat the Paradiso Extra Virgin Olive
Oil and sauté the garlic cloves. Once they have started
to turn golden, carefully add the La Valle tomatoes.
2. Over a medium flame, cook the tomatoes down until
you get a nice sauce consistency – about 20-30
minutes. If you like, use a hand blender to puree the
sauce, or simply use a fork to mash up any large
chunks that have not broken down. Add the basil and
pepper to taste, cook a minute longer and set aside.
(Store any leftover sauce not used for the Parmigiana
for pasta, pizza or other dishes in the next couple of
days).
For the Parmigiana:
3. Butter a 9”x13” baking dish and preheat oven to
350 degrees.
4. Sprinkle the vegetables with salt. Lightly dredge the
rounds of eggplant and slices of zucchini in the flour,
shaking off any excess.
5. Next heat a few tablespoons of Paradiso Extra
Virgin Olive Oil in a large pan and, working in batches,
gently fry all the eggplant and zucchini, about 3
minutes on each side. As they are done cooking, layer
the vegetables between paper towels on a plate to
soak up the residual oil.
6. Place one layer of eggplant in the baking dish and
top with a layer of mozzarella, followed by a thin layer
of the San Marzano sauce, then top with a few
teaspoons Parmigiano Reggiano. Next cover with one
layer of zucchini, another layer of mozzarella, the slices
of prosciutto cotto and another thin layer of San
Marzano sauce. Again sprinkle with a little Parmigiano
Reggiano. Finish with another layer of eggplant, a
layer of mozzarella and San Marzano sauce. Top with
the remaining grated Parmigiano Reggiano.
7. Place in the oven and bake for 30-35 minutes, until
top is bubbling and golden. Let cool slightly before
serving.
Tip: if you have extra time, place the Parmigiana in the
refrigerator for several hours before baking. This will
firm up all the ingredients so that the layers stay more
compact.
Buon appetito!
For the San Marzano “sugo”:
1. In a heavy pot, heat the Paradiso Extra Virgin Olive
Oil and sauté the garlic cloves. Once they have started
to turn golden, carefully add the La Valle tomatoes.
2. Over a medium flame, cook the tomatoes down until
you get a nice sauce consistency – about 20-30
minutes. If you like, use a hand blender to puree the
sauce, or simply use a fork to mash up any large
chunks that have not broken down. Add the basil and
pepper to taste, cook a minute longer and set aside.
(Store any leftover sauce not used for the Parmigiana
for pasta, pizza or other dishes in the next couple of
days).
For the Parmigiana:
3. Butter a 9”x13” baking dish and preheat oven to
350 degrees.
4. Sprinkle the vegetables with salt. Lightly dredge the
rounds of eggplant and slices of zucchini in the flour,
shaking off any excess.
5. Next heat a few tablespoons of Paradiso Extra
Virgin Olive Oil in a large pan and, working in batches,
gently fry all the eggplant and zucchini, about 3
minutes on each side. As they are done cooking, layer
the vegetables between paper towels on a plate to
soak up the residual oil.
6. Place one layer of eggplant in the baking dish and
top with a layer of mozzarella, followed by a thin layer
of the San Marzano sauce, then top with a few
teaspoons Parmigiano Reggiano. Next cover with one
layer of zucchini, another layer of mozzarella, the slices
of prosciutto cotto and another thin layer of San
Marzano sauce. Again sprinkle with a little Parmigiano
Reggiano. Finish with another layer of eggplant, a
layer of mozzarella and San Marzano sauce. Top with
the remaining grated Parmigiano Reggiano.
7. Place in the oven and bake for 30-35 minutes, until
top is bubbling and golden. Let cool slightly before
serving.
Tip: if you have extra time, place the Parmigiana in the
refrigerator for several hours before baking. This will
firm up all the ingredients so that the layers stay more
compact.
Buon appetito!
Ingredients
(Serves 6)
For the San Marzano “sugo”:
For the Parmigiana:
(Serves 6)
For the San Marzano “sugo”:
- 2 tbsp Paradiso Extra Virgin Olive Oil
2 cloves garlic
2 cans La Valle San Marzano
tomatoes (28oz each)
Bunch fresh basil leaves, chiffonade
Fresh pepper
For the Parmigiana:
- 1 tsp butter
Salt
2 large eggplants, cut into rounds ¼
in thick
3 zucchini, cut lengthwise 1/2 in thick
1 ½ cups all-purpose flour
¾ c Paradiso Extra Virgin Olive Oil
1 lb pizza mozzarella, all water
drained and sliced 1/8 in thick
3 cups San Marzano “sugo”
4 slices Prosciutto Cotto
2 cups grated Parmigiano Reggiano
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They're great! Good pre-delivery communication;
prompt and courteous and knowlegeable response
to my post-delivery query. Extremely pleased with
the products I ordered. I will be a repeat customer.
More Reviews
prompt and courteous and knowlegeable response
to my post-delivery query. Extremely pleased with
the products I ordered. I will be a repeat customer.
More Reviews