Torre di Melanzana e Pomodoro

(Eggplant & Tomato Stacks)
Region: Island of Sicily

Download the full Festa Menu (PDF, 30 kb) or see it online here

Try this recipe from honorary Board Member Frank Carruba, a great vegetarian main course or serious appetizer made from the fresh vegetables that are so plentiful this time of year!  

Ingredients:

• 1/2 C plus 2 t olive oil, plus more as needed
• 4 yellow onions, diced         
• Salt and freshly ground pepper, to taste
• 4 garlic cloves, minced
• 10 fresh basil leaves, cut into thin strips   
• 1 T chopped fresh oregano
• 1/4 C chopped fresh flat-leaf parsley        
• 1 eggplant, 2 1/2 to 3 inches in diameter, sliced 1/8 inch thick 
• 5 tomatoes, sliced 1/4 inch thick   
• 4 zucchini, halved crosswise and sliced lengthwise 1/8 inch thick
• 1/2 C grated Parmigiano-Reggiano chees

Directions

Preheat oven to 425°F

In a large sauté pan over medium-high heat, warm 6 Tbs. of the olive oil. Add the onions, salt and pepper and cook, stirring occasionally, until soft, about 10 minutes. Add the garlic, basil, oregano and parsley and cook for 2 minutes more. Remove the pan from the heat.

Rub the bottom and sides of a 12-inch cast-iron fry pan with olive oil. Place 8 eggplant slices in a single layer in the pan and season with salt. Top each with 1 tsp. onions and 1 tomato slice and season with salt. Top each with 1 tsp. onions and 2 zucchini slices and season with salt. Top each with 1 tsp. onions. Repeat the layering 2 more times, ending with the zucchini. Drizzle each vegetable stack with 1 tsp. olive oil.

Bake until the vegetables are tender, about 40 minutes. Sprinkle each stack with 1 Tbs. cheese and bake for 7 to 10 minutes more. Let the vegetables rest for 5 minutes before serving. Serves 8.

Get this and other recipes from the Hidden Chefs of Healdsburg, available only at the Festa Italiana, September 9. Click here for tickets and more information.