A Parmigiana can be made with zucchini, as in this recipe, or more traditionally with eggplants.
It is a rather filling dish, which is best appreciated if made ahead of time and then eaten cold or warmed up. It is well accompanied by a green salad and fresh bread.
If you decide to make it with eggplants, buy Italian eggplants. Alternatively, you can buy the commonly found humongous eggplants.- just beware that the larger they are, the more seeds you are going to find inside. Seeds are sour and ideally you don't want to eat them. This means you may have to discard part of the eggplant to avoid seeds. Hence, small eggplants are best.
Ingredients for 5 people:
8 medium sized zucchini (don't get the huge ones - too many seeds)
5 eggs
flour
grated parmesan cheese
diced mozzarella (I usually use the Galbani Brand that you can now find in the cheese section at most supermarkets)
3 cans of cherry tomatoes
olive oil
salt
pepper
vegetable frying oil
Start by making the sauce:
In a medium size high pot, cover the bottom of the pot with olive oil. Warm up on medium low heath. (Don't let it become too hot or the tomatoes will make a mess on your stove). When warm, add the tomatoes and salt to taste. Simmer for about 10 minutes, until the tomatoes start breaking up, on medium low heath.
Wash and dry the zucchini. Slice them length wise.
Beat eggs in a bowl. Add salt to taste.
Prepare some flour in a dish for dusting the zucchini.
Dust the sliced zucchini in the flour, one by one and set aside on a clean plate.
Pour vegetable oil in a frying pan or a high skillet ( you are going to deep fry).
When the oil is almost hot, start wetting the flour dusted zucchini in the eggs, again one by one. Let drip well and carefully fry. Repeat the process until the pan is full.
Fry on both sides until golden.
Remove and drip on paper towel to absorb excess oil.
When all the zucchini are fried, alternate in an oven pan a layer of sauce, zucchini and sauce again (you don't need to entirely dip the zucchini in the sauce), sprinkle mozzarella, parmesan cheese, pepper and fresh basil. Add another layer of zucchini and sauce, and then mozzarella, grated cheese, pepper and basil until you end with zucchini covered by sauce.
Bake at 350 F for about 40 minutes. Let rest for at least one hour before eating.