"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Parmigiana Di Melanzane (Vegetable Casserole) Recipe

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This recipe for Parmigiana Di Melanzane (Vegetable Casserole), by , is from Our Family! An Expanded Multi Cultural Cooking Experience, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Angela Brunjes
Added: Sunday, August 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. olive oil + 2 T.olive oil separated.
1 Medium-size eggplant, roughly chopped
1 Medium-size zucchini, roughly chopped
1/2 lb. Cremini or white mushrooms (stems discarded and caps roughly chopped)
1/2 c. Roughly chopped onions
Kosher salt and freshly ground black pepper
1 c. Marinara sauce
1/4 c. Freshly grated Parmesan cheese

Directions:
Directions:
Preheat the oven to 350.

Warm 1/4 c. of the olive oil in a medium-size saute pan set over medium heat.

Add the eggplant and cook, stirring, until softened, about 5 minutes.

Use a slotted spoon to transfer the eggplant to a medium-size casserole dish and set aside.

Add 2 T. olive oil and the zucchini to the pan and cook for about 3 minutes.

Transfer the zucchini to the casserole with the slotted spoon.

Add 2 more T. olive oil and the mushrooms to the pan and cook for about 3 minutes.

Transfer the mushrooms to the casserole with the slotted spoon.

Add the remaining 2 T. olive oil and the onions to the pan and cook for about 3 minutes.

Transfer to the casserole with slotted spoon.

Season the vegetables with salt and pepper.

Add the marinara sauce and toss to distribute the sauce among the vegetables.

Sprinkle the cheese on top and bake until the vegetables are cooked through, about 25 minutes.

Serve while hot.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
approximately 45 minutes
Personal Notes:
Personal Notes:
In this dish, the vegetables are sauteed individually before being baked together in a casserole. This is done to maintain the distinct flavor of each vegetable. Since my son is a vegetarian, I always include this dish at family gatherings.

 

 

 

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