Eggplant and Zucchini Pie

scotto_family

Cheese Mixture

Ingredients:
1½ pounds fresh ricotta cheese
1½ pounds fresh mozzarella cheese
½ pound grated Parmesan cheese
¼ cup chopped fresh parsley
2 eggs, beat the eggs with a fork until blended
Salt and pepper to taste

Click here for the egglant and zucchini pie ingredients and preparation directions.

Eggplant and Zucchini Pie
Ingredients:
2 large eggplants, peeled
4 large zucchini
4 cups all-purpose flour
4 eggs
4 cups breadcrumbs (store bought)
1½ cup grated Parmesan cheese
¼ cup chopped fresh parsley
Salt and pepper
2 cups extra virgin olive oil
5 cups tomato sauce

Directions:
1. In a large bowl, combine the ricotta, mozzarella, Parmesan, parsley, and eggs. Mix well and season with salt and pepper to taste. Refrigerate briefly to make the mixture firm.

2. Slice the eggplants and zucchini into ¼ inch thick slices.

3. In one shallow bowl, place the flour. In a second bowl, beat the eggs with a fork until blended. In a third bowl, mix the breadcrumbs, grated parmesan cheese, parsley, salt, and pepper. Line up the bowls on a work surface.

4. One at a time, carefully dip the eggplant and zucchini slices first into the flour, making sure both sides are covered; then into the egg mixture; and finally into the breadcrumb mixture. Coat both sides very well, and gently tap off any excess coating. Transfer to a large plate and season with salt and pepper.

5. In a large, heavy skillet over medium heat, heat the olive oil. Add the zucchini and eggplant and sauté on both sides until golden brown, about 3 minutes, making sure that they are cooked all the way through and soft. Try not to crowd the pan and fry eggplant first. Place the cooked eggplant and zucchini on paper towels to drain off the excess oil.

6. Preheat the oven to 450°. In a large 9 x 13 baking pan, add 1 cup tomato sauce, a layer ¼ eggplant and zucchini, and top with a layer of ¼ cheese mixture. Repeat the process two to three more times according to the size of your pan. Top with a layer of tomato sauce and sprinkle with ½ cup Parmesan cheese.

8. Bake for 20 minutes, or until golden brown. Serve immediately.

Serves 6

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Comments

  1. LaToya says:

    Wendy this has become my new favorite site to hit the internet besides Blast Off and Facebook. I am learning how to cook, wow maybe now I can keep a man.

  2. This is my first time logging on. Im looking at recipies for quick but elegant ideas and some seem fab. However, I wish people would comment on the recipes since the comments are under each recipe. I’d like to know how the recipe came out and how it tasted to people.

  3. Terry says:

    Hi Wendy…I love the show and I watch it everyday. Here in Columbus Ohio it airs at 6pm..I love how your mouth waters when it comes to food…LOL I wanted to comment on the Scotto family.. I don’t care how good there food may be because I was totally turned off by the loudmouth showoff men…moreso the one in the ball cap…Good lord, that momma needs to teach them some professional manners…He was rude and obnoxious and I felt embarassed for you. I order from Schwanns all the time but will never order there products due to him…..I hate to sound so negetive but I had to leave the room while he and his family were on…You handled it very well…we love ya here in Columbus….
    Terry Powers

  4. Fahtima says:

    I would absolutely LOVE for you to have G. Garvin on your show. He’s very entertaining, seems to be a great cook (i’ve never tasted his food) AND happens to be very very handsome! I’m not single but he may still be, and the ladies will LOVE him! The holidays are nearing and we need him to “Turn up the Heat”!

    Thank you Wendy and……..How YOU doin?! heheheee

  5. j says:

    Liked the recipes, but the men came off as rude. Wendy handled it though, OF COURSE

  6. Wendy has said that she cooks her meats for the week on the weekend and makes veggies or side items on request. How the heck does she do it?

    I’m a new mom with a toddler and a 7 week old…..and a hungry husband (as you can see he’s busy LOL).

    Help a sista out!

  7. ANNETTE says:

    Love your show: I live in Detroit and you come on after Monique: sometimes it is to funny because you have the same guest back to back or the next day: But your show gives it a different twist:
    well anyway : I love love your show: You are fresh and give it like it is:
    hate all those commericals but I know the bills must be paid:
    I loved the Scotto Family had never heard of them: Please post their site to order their food:

    Keep up the good work:

  8. DDUMAS says:

    Wendy enjoy your show.I also want the recipe for the macaroni and cheese using Penna Pasta . Thank you……….

  9. Lois says:

    What is the website to order the Fresco Scotto foods that you had on your show Monday, Oct 19, 2009?????

  10. SAFIRE says:

    WATCHED YOUR SHOW WENDY FOR THE FIRST TIME THIS AFTERNOON. VERY ENJOYABLE. YOU ARE A FRESH, VIBRANT, LOVELY PERSONALITY & INFORMATIVE HOST. THE HOSTESS WITH THE MOSTESS. ANYWAY, IT WAS A PLEASURE.

    HAVE A WONDERFUL EVENING/DAY. SAFIRE*

  11. Wendy, How you doin? I love all of the recipes but I don’t see the one for Macaroni and cheese using penne pasta. Please publish it too. Love your show.

  12. lisa says:

    OMG How you doin??? all the recipes are from heaven……

  13. Ann says:

    Where is the web site to get stuff odered from the Scotto family? In Texas the food sucks and we have to drive 40 to 50 miles out of our way to get food half ass decent. Texas food is way over priced heck every thing in Texas is over priced. I was in NYC two years ago and the food was great and well priced I plan on going again and this time I will visit the Scotto family restaurant.”Fresco’s is it?”

  14. Tammy T says:

    Wendy I cannot wait to make this! You made it look fantabulous.