Ingredients
Cheese mixture ingredients:
2 pounds fresh ricotta cheese
2 pounds fresh mozzarella cheese
½ pound grated Parmesan cheese
¼ cup chopped fresh parsley
4 eggs
Salt and pepper to taste
Eggplant and zucchini pie ingredients:
2 eggplants
4 zucchini
4 cups all-purpose flour
10 eggs
4 cups breadcrumbs (store-bought)
1½ cup grated Parmesan cheese
¼ cup chopped fresh parsley
salt and pepper
2 quarts extra-virgin olive oil
5 cups tomato sauce
Preparation
In a large bowl, combine the ricotta, mozzarella, Parmesan, parsley and eggs. Mix well and season with salt and pepper to taste. Refrigerate briefly to make the mixture firm. Slice the eggplants and zucchini into ¼-inch-thick slices. Set the zucchini aside. Fill a bowl with lightly salted water, add the eggplant, and soak for 1½ to 2 hours to remove the bitter taste. In one shallow bowl, place the flour. In a second bowl, beat the eggs with a fork until blended. In a third bowl, mix the bread crumbs, cheese, parsley, salt, and pepper. Line up the bowls on a work surface.
