Tomato with Spaghetti, Parmesan, Basil and Olive Oil
Tomato with Spaghetti, Parmesan, Basil and Olive Oil
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Candida's Zucchini Parmigiana
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Candida's Zucchini Parmigiana

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2 1/4 pounds plum tomatoes, quartered
1 small onion, minced
1/4 cup minced fresh flat parsley leaves
1/4 cup minced fresh basil leaves
1/2 cup olive oil
2 1/4 pounds zucchini, scrubbed, trimmed
Flour for dredging
5 large eggs, beaten lightly
Vegetable oil for frying
1 3/4 cups freshly grated Parmesan
6 ounces mozzarella, sliced thin

Make the tomato sauce: In a heavy kettle cook tomatoes over moderately low heat, stirring occasionally, 15 to 25 minutes or until they are falling apart, and force them through the medium disk of a food mill into a bowl. In a large heavy skillet cook onion, parsley and basil in olive oil over moderately low heat, stirring occasionally, 15 minutes. Add tomato purée and salt and pepper to taste and simmer sauce, stirring occasionally, 20 to 30 minutes or until thickened slightly.
Using a mandoline or similar slicing device, cut the zucchini lengthwise into 1/4-inch-thick slices. Have ready in separate shallow bowls the flour and the eggs. In a large deep skillet heat 3/4 inch oil to 380 degrees F. Working quickly in small batches dredge zucchini slices in flour, shaking off excess,
dip them in egg, letting excess drip off, and fry them, turning them, for 2
minutes or until golden. Transfer zucchini slices with tongs as they are fried
to paper towels to drain. Spread thin layer of tomato sauce in 13-by-9-inch
baking dish. On it layer in order 1/4 of the zucchini, 1/4 of the remaining
tomato sauce, and 1/4 of the Parmesan. Make 3 more layers of each in the
same manner, adding a layer of half the mozzarella after the second layer of
Parmesan. Top the casserole with remaining mozzarella and bake 20 to 30
minutes at 300 degrees F., or until mozzarella is melted and casserole is
heated through. Serves 8.

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