Cut the eggplant lengthwise into1/2-inch thick slices and place them in a colander. Article by Liz Dougherty. So good! It’s a weekend project and well worth the effort. Can hardly wait to make this! Appetizer. Panko is a Japanese style breadcrumb traditionally used as a coating for deep fried foods. Thanks, Karen. Totally want to stuff my face with this. It freezes beautifully, too. I have “faux fried” things before and have never really cared for the breading. Feb 11, 2016 - Lidia's Italy: Recipes: ZUCCHINI PARMIGIANA Made 2/1/15. Check occasionally to make sure the bottom of the pan is not dry, adding water a tablespoon at a time if necessary. Any chance I could get the link to the marinara sauce? I very much like the idea. We were impressed. Add smashed garlic and sauté until just golden, about 1 to 2 minutes. She loves her cookbooks, her cooking show and her flagship restaurant, Felidia. It really was great and I was totally surprised by the baked crust. We’re glad it was a success. . Preheat the oven to 400 degrees F. Bring a large pot of water to a boil. Everyone loved it. To assemble the eggplant, spread ¾ cup of the marinara/tomato sauce in the bottom of a baking dish. Tent the baking dish with foil, so it is not touching the cheese and bake until bubbly, about 30 minutes. Layer the baked eggplant, in an even layer. ZUCCHINI PARMIGIANA - Lidia. Glad you like it and the photo. She loves her cookbooks, her cooking show and her flagship restaurant, Felidia. And a good caesar! Everyone left happy with smiles on their faces…. Add the whole I have never particularly cared for baked crusts but the addition of the oil really changes the texture and adhesive quality of the crust. Remove strips of peel about 1-inch wide from the eggplants, leaving about half the peel intact. I bet it adds a nice flavor to the dish. You must try it. Aug 10, 2016 - Just wanted to share this delicious recipe from Lidia Bastianich with you - Buon Gusto! This is the second time we’ll serve this amazing dish and both times, I followed the recipe to the letter — even using the linked red wine marinara sauce that couldn’t have been easier. It’s why we watch her show. We don’t cook it because we don’t fry a lot of foods and traditional eggplant parmesan uses fried eggplant paddles. It’s a real winner as far as we are concerned. Set up your assembly line. https://remcooks.com/2013/01/19/eggplant-zucchini-alla-parmigiana , Thanks. Aug 10, 2016 - Just wanted to share this delicious recipe from Lidia Bastianich with you - Buon Gusto! When her TV show is on, we faithfully watch. I, too, bake my eggplant — and chicken — before assembling my parmigiana but have never thought to add zucchini to the dish. Thanks for dropping by, trying the recipe and letting us know how you liked it. I used my roasting pan because it works. Thanks for the idea. ( Log Out /  Her show had not been on PBS for a … I look forward to reading your post. She loves her cookbooks, her cooking show and her flagship restaurant, Felidia. Thanks, Peggy. One of the prior commentors, Helen De Felon, stated she made it in the wee hours of the morning (4:00 am) to serve for brunch the following day. Leave it to Lidia. Thanks for the idea. I assume by preparing it the day before, you mean cooking the paddles, making the sauce, etc. Her show had not been on PBS for a … When her TV show is on, we faithfully watch. Thanks, Linda. Looks like a great version of melanzane alla parmigiana! Top with an even layer of the remaining eggplant. There is no question but this is loaded with veggies and darn good, too. That is exactly how to describe this dish! Hi, Linda. Her first lidia bastianich zucchini parmagiana was "a Southerner," and snatching her two Little ones she ran for our house, only a few rods distant. Just wanted to share this delicious recipe from Lidia Bastianich with you - Buon Gusto! Jun 18, 2020 - Can you say absolutely delicious? Then the next day cooking it, right? You must be warned, however, that this is not a quick meal so I would definitely reserve this for a weekend project to feed the family or entertain friends. Thanks for that suggestion. . Add the spinach with any water clinging to the leaves, season with remaining ½ teaspoon salt, cover and cook until wilted, about 3 to 4 minutes. then the breadcrumbs, pressing in the crumbs to make sure they adhere. So good! , Hi, John. Change ), You are commenting using your Facebook account. Thank you for the step by step photos and for inspiring me to do something special and a tad out of my comfort zone. Sorry, your blog cannot share posts by email. Now Baby Lady loves Lidia’s Bastianich. Drain, cool, and slice lengthwise into -½–inch–thick slices. Food And Drink. Excellent comfort food. We love it and have made it several times. I have never tried it that way but I don’t see why you cannot. ( Log Out /  It can also give body to stuffed artichokes and even used as toppings for a variety of things including roasted, stuffed tomatoes. html *** If you can't reach Project Gutenberg, you can always email directly to: Michael S. But, like the Arabs, they were more than simple imitators. Let cool and set 5 to 10 minutes before cutting. Sprinkle with more mozzarella and parmesan. We really liked the breading. In a large vessel, toss together the breadcrumbs, panko, 2 cups parmesan, seasonings and olive oil. It was quite delicious. I can use that 30 minutes of DVR time for something else. I should look through them to see if I have this recipe recorded. As Lidia says, “Tutti a tavola a mangiare!” or “Everyone to the table to eat!” In this new Season, she also beckons “Tutti in Cucina a Cucinare!” or “Everyone to the kitchen to cook!" . You can get a crunchy crust even when baked as in this recipe which is why we like it. Her show had not been on PBS for a while but returned the beginning of January. Can it be prepared the day before and cooked the next day? I will definitely try this! Preheat the oven to 400 degrees F. Bring a large pot of water to a boil.