What you see here is not just a fancy eggplant parm. It’s way beyond that. This Veggie al Forno with Eggplant & Zucchini is packed full of flavor and texture throughout each layer. And really… you just can’t beat the presentation, right?
I recently spotted this beauty on Instagram when it popped up on my feed. Jamie Oliver had posted it with a tempting description along with a subtle nudge to purchase his cookbook, Jamie Cooks Italy. Great marketing strategy. I really wanted this recipe so I ordered the book. So glad I did. I’ll enjoy cooking my way through it, for sure.
Don’t be tempted to use a plain old jar of marinara for this …it won’t be nearly as good.
Let’s prepare the flavorful tomato sauce for your Veggie al Forno with Eggplant & Zucchini…
What you need for the sauce…
- Medium sized onion
- Several cloves of garlic
- Olive oil
- Pitted green olives – Castelvetrano are a good choice
- Canned plum tomatoes – I always use organic San Marzano tomatoes
- Peel & finely chop the onion and garlic.
- Heat the oil in a medium pan over medium low heat.
- Add the onion and garlic.
- While that is sautéing, roughly chop or tear the olives and add them to the pan.
- Cook the mixture for about 5 minutes, or until softened, stirring occasionally.
- Scrunch the tomatoes in the juice with your clean hands.
- Add them to the pan with the onion, garlic & olives.
- Swirl a splash of water around the empty can and add that to the pan.
- Stir to combine.
- Season to taste with salt & freshly ground black pepper.
- Simmer gently until needed.
Time to gather the remaining ingredients for your Veggie al Forno with Eggplant & Zucchini…
- Neutral oil – for frying
- Zucchini
- Eggplant
- Unbleached all-purpose flour
- Large eggs
- Fresh basil
- Parmesan cheese, freshly grated
- Scamorza cheese, thinly sliced – also known as smoked mozzarella cheese
- Large ripe heirloom or beefsteak tomatoes – mixed in color, if available
- Salt & freshly ground black pepper, for seasoning
- Preheat the oven to 355°F.
- Pour about an inch of neutral oil into a large, wide, sturdy pan over medium heat.
- Let it heat up while you slice the zucchini and eggplant a scant 1/2-inch thick.
- Place the flour in a shallow bowl with a pinch of seasoning.
- Beat the eggs with a pinch of sea salt in a separate shallow bowl.
- In batches, coat the veggie slices in the flour, then dip them in the beaten egg..
- Let the excess drip off, then carefully lower into the oil.
- Cook until golden on both sides, then drain on paper towels.
- Refresh the oil as needed.
- Fan a layer of prepared eggplant over the base of a deep 9-inch springform tin or baking dish.
- Pick over some basil leaves & spread about two large spoonfuls of the sauce.
- Sprinkle with a dusting of shredded Parmesan cheese, then add a light layer of sliced scamorza.
I highly recommend using a springform tin for this recipe. When you remove the sides of the pan before serving, the presentation is awesome.
- Being careful not to disturb the previous layer, fan over a layer of prepared zucchini.
- Repeat until all ingredients, except for the fresh tomatoes, are used up.
- Slice the tomatoes and layer them on top so that are overlapping slightly.
- Gently press down to compact, then drizzle with olive oil and season from a height.
- If using a springform tin, wrap the base in foil to catch any juices then place it on a rimmed baking sheet.
- Bake for 30 minutes, or until golden and bubbly.
- Remove and cool to room temperature.
- Release from the tin and, if desired, transfer to a platter.
- Serve, finishing with any remaining basil.
You may think of this dish as a seasonal one but it can be enjoyed any time of year.
As long as you have access to the freshest possible produce, the results will be delicious.
Keep in mind… if you can get your hands on some multi-colored heirloom tomatoes, use them here.
You’ll be sure to impress the crowd with the most amazing outcome.
veggie al forno with eggplant & zucchini
Adapted from Jamie Oliver's Jamie Cooks Italy
Hearty side dish to pasta. Or serve as the main dish with a salad on the side.
Ingredients
For the Tomato Sauce
- 1 medium-size onion (about 6 ounces)
- 2 cloves of garlic
- 1 tablespoon olive oil
- 2 ounces pitted green olives
- 1 - 28 ounce can quality plum tomatoes
- salt & freshly ground black pepper, to taste
For the Veggie al Forno
- neutral oil, for frying
- 3 medium-size zucchini (about 14 ounces)
- 3 medium-size eggplant (about 14 ounces)
- 2/3 cup unbleached all-purpose flour
- 5 large eggs
- 1 bunch fresh basil (about 1 ounce)
- 2 ounces freshly grated parmesan cheese (about 1/2 cup)
- 4 ounces scamorza, thinly sliced (smoked mozzarella cheese)
- 4 large ripe heirloom or beefsteak tomatoes (mixed-color if available)
- salt & freshly ground black pepper, for seasoning
Instructions
For the Tomato Sauce
-
Peel & finely chop the onion and garlic. Heat the oil in a medium pan over medium low heat. Add the onion and garlic. While that is sautéing, roughly chop or tear the olives and add them to the pan. Cook the mixture for about 5 minutes, or until softened, stirring occasionally.
-
Scrunch the tomatoes in the juice with your clean hands. Add them to the pan with the onion, garlic & olives. Swirl a splash of water around the empty can and add that to the pan. Stir to combine.
-
Season to taste with salt & freshly ground black pepper. Simmer gently until needed.
For the Veggie al Forno
-
Preheat the oven to 355°F.
Meanwhile pour about an inch of neutral oil into a large, wide, sturdy pan over medium heat. Let it heat up while you slice the zucchini and eggplant a scant 1/2-inch thick.
-
Place the flour in a shallow bowl with a pinch of seasoning. Beat the eggs with a pinch of sea salt in a separate shallow bowl.
In batches, coat the veggie slices in the flour, then dip them in the beaten egg.. Let the excess drip off, then carefully lower into the oil. Cook until golden on both sides, then drain on paper towels. Refresh the oil as needed.
Assemble the Veggie al Forno
-
Fan a layer of prepared eggplant over the base of a deep 9-inch springform tin or baking dish. Pick over some basil leaves, spread about two large spoonfuls of the sauce, sprinkle with a dusting of shredded Parmesan cheese then add a light layer of sliced scamorza.
Being careful not to disturb the previous layer, fan over a layer of prepared zucchini. Repeat until all ingredients, except for the fresh tomatoes, are used up.
-
Slice the tomatoes and layer them on top so that are overlapping slightly. Gently press down to compact, then drizzle with olive oil and season from a height.
-
If using a springform tin, wrap the base in foil to catch any juices then place it on a rimmed baking sheet.
-
Bake for 30 minutes, or until golden and bubbly. Remove and cool to room temperature, then release and serve, finishing with any remaining basil.
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