The Ultimate Veggie al Forno: A Layered Eggplant and Zucchini Bake Recipe
Forget everything you thought you knew about eggplant parmigiana. This isn’t just a simple casserole; it’s a culinary masterpiece. This Veggie al Forno with Eggplant & Zucchini is an exquisite symphony of flavors and textures, meticulously layered to create a dish that’s as delightful to behold as it is to eat. Seriously, the presentation alone is enough to impress any guest.
My inspiration for this magnificent dish struck recently when I stumbled upon it on Instagram. The renowned chef Jamie Oliver had posted it, accompanied by an incredibly tempting description and a gentle suggestion to acquire his cookbook, Jamie Cooks Italy. It was an excellent marketing strategy, and it worked! I simply had to have this recipe, so I ordered the book without hesitation. I’m so glad I did; I anticipate many enjoyable hours cooking my way through its pages.
One crucial tip before we dive in: resist the urge to use a store-bought jar of marinara sauce. While convenient, it simply won’t yield the same depth of flavor that makes this dish truly exceptional. The homemade tomato sauce is a cornerstone of this recipe, elevating it far beyond a quick weeknight meal.
Crafting the Flavorful Tomato Sauce for Your Veggie al Forno
Ingredients for the Rich Tomato Sauce:
- Medium-sized onion: Opt for white, yellow, or sweet onions, finely chopped, to form the aromatic base of our sauce. A good onion brings a subtle sweetness when sautéed properly.
- Several cloves of garlic: Fresh garlic, finely chopped or minced, is essential for that authentic Italian flavor. Don’t skimp on this!
- Olive oil: My go-to is always a single-source Extra Virgin Olive Oil (EVOO) from Italy. Less processing means a healthier, more robust, and simply more delicious olive oil that truly shines in a simple sauce like this.
- Pitted green olives: For their distinct meaty texture and bright flavor, I highly recommend Castelvetrano or Cerignola olives. They are renowned for their crisp bite, mild, buttery, and slightly sweet notes, and a complete lack of bitterness that other olives might possess. They add an unexpected layer of complexity.
- Canned plum tomatoes: For the best results, use organic whole San Marzano tomatoes. These tomatoes are celebrated for their balanced sweetness, low acidity, and thick flesh. I prefer to crush them with my hands, creating rustic chunks that add wonderful texture to the sauce.
- Salt & freshly ground black pepper: Essential for seasoning to taste.
- Prepare the aromatics: Peel and finely chop your chosen onion and garlic. The finer the chop, the more evenly their flavors will infuse the sauce.
- Sauté the base: Heat the olive oil in a medium pan over medium-low heat. Once warm, add the chopped onion and garlic. Allow them to sauté gently for about 5 minutes, stirring occasionally, until they become soft and translucent, releasing their sweet aromas.
- Add the olives: While the aromatics are softening, roughly chop or tear the pitted green olives and add them to the pan. Their briny, buttery notes will begin to meld with the onion and garlic.
- Incorporate the tomatoes: Using clean hands, scrunch the canned plum tomatoes directly into the pan, breaking them down into rustic chunks. This hands-on approach offers a more satisfying texture than perfectly smooth sauce. Swirl a splash of water around the empty can to catch any remaining tomato goodness and add that to the pan. Stir everything to combine thoroughly.
- Simmer to perfection: Season the sauce generously with salt and freshly ground black pepper to taste. Bring the mixture to a gentle simmer and let it cook until needed, allowing the flavors to deepen and marry. This low and slow process is key to a truly outstanding tomato sauce.
Gathering the Remaining Stars for Your Veggie al Forno
Key Components for the Layered Bake:
- Neutral oil for frying: While the recipe calls for neutral oil, I personally love using extra virgin olive oil. It’s a healthier choice and imparts a pronounced peppery, fruity flavor that truly complements the Italian profile of this dish. If you prefer a truly neutral option, avocado oil or refined coconut oil are good alternatives. It’s always advisable to avoid seed oils as they can become toxic when heated to high temperatures.
- Zucchini: Unpeeled, cut on the diagonal into scant half-inch slices. The diagonal cut not only looks more elegant but also provides a larger surface area for even cooking and crisping.
- Eggplant: Cut into scant half-inch slices. The decision to peel or not depends on the variety. If you’re using tender Sicilian eggplant, there’s no need to peel. However, for the more common Globe eggplant, removing some or all of the skin can prevent an undesirable chewy texture, especially for those sensitive to it.
- Flour: Unbleached all-purpose flour is used here for coating the vegetables. I prioritize using organic, non-GMO, and glyphosate-free flour. My absolute favorite comes from Sunrise Flour Mill, a domestic company located in Minnesota, known for its superior quality. For those with dietary restrictions, gluten-free flour can be easily substituted.
- Eggs: Large eggs, whether chilled or at room temperature, are used to create the perfect coating for frying the vegetables.
- Fresh basil: This ingredient is non-negotiable! Fresh basil, with its vibrant, sweet, and subtly peppery flavor, is absolutely essential for the authentic taste of this Italian bake. Dried basil simply won’t do it justice.
- Parmesan cheese: Freshly grated is paramount. Whenever possible, I grate my own from a block of aged Parmigiano Reggiano. Its sharp, nutty, and salty notes are a fundamental component of this dish’s flavor.
- Scamorza cheese, thinly sliced: Scamorza is a firm, Italian stretched-curd cheese, quite similar to mozzarella but noticeably drier. It’s available in fresh or smoked varieties. Its mild, buttery flavor and elastic texture make it an outstanding melting cheese, ideal for layering in baked dishes like this, or even for pizza and grilling.
- Large ripe heirloom or beefsteak tomatoes: Sliced into scant half-inch thick rounds. If you can find mixed-color heirloom tomatoes, they’ll add a stunning visual appeal. Any large, meaty, in-season tomato will work beautifully here, especially flavorful field-grown varieties.
- Salt & freshly ground black pepper: For seasoning each layer and enhancing the overall flavor profile.
Preparing the Vegetables and Assembling Your Veggie al Forno
Frying the Eggplant and Zucchini:
- Preheat the oven and oil: Preheat your oven to 355°F (180°C). Meanwhile, pour about an inch of your chosen neutral oil into a large, wide, sturdy pan over medium heat. Let the oil heat up gradually while you prepare the vegetables.
- Slice the vegetables: Carefully slice the zucchini and eggplant into scant 1/2-inch thick pieces. Consistency in thickness is key for even cooking.
- Prepare the dredging station: Set up two shallow bowls. In the first, place the flour with a pinch of seasoning (salt and pepper). In the second, beat the eggs with a pinch of sea salt.
- Coat and fry: Working in batches to avoid overcrowding the pan, coat each vegetable slice thoroughly in the seasoned flour, ensuring it’s lightly dusted. Then, dip it into the beaten egg, allowing any excess to drip off. Carefully lower the coated slices into the hot oil.
- Cook until golden: Fry the vegetable slices until they are beautifully golden on both sides. This ensures a tender interior and a slightly crisp exterior. Once cooked, transfer them to paper towels to drain any excess oil. Remember to refresh the oil as needed between batches to maintain consistent cooking temperature and quality.
Assembling the Layers for a Stunning Presentation:
- Begin with eggplant: Fan a layer of the prepared eggplant slices over the base of a deep 9-inch springform tin or a similar baking dish.
- Layer the flavors: Scatter some fresh basil leaves over the eggplant. Then, spread about two generous spoonfuls of your delicious homemade tomato sauce. Sprinkle a light dusting of freshly shredded Parmesan cheese, followed by a thin layer of sliced scamorza cheese.
- Repeat with zucchini: Being careful not to disturb the beautifully arranged layer below, fan over a layer of the prepared zucchini. Continue this layering process, alternating between eggplant and zucchini layers, until all ingredients (except for the fresh tomatoes for the top) are used up.
I highly recommend using a springform tin for this recipe. Its removable sides allow for an absolutely stunning presentation when you finally release the baked dish. The layers will be visible, creating an incredibly impressive visual.
- Top with fresh tomatoes: Slice the large, ripe heirloom or beefsteak tomatoes and artfully layer them on top of the final cheese layer, allowing them to overlap slightly.
- Compact and season: Gently press down on the layers to compact the dish, ensuring everything holds together beautifully. Drizzle generously with olive oil and season from a height with salt and freshly ground black pepper for an even coating.
- Prepare for baking: If you’re using a springform tin, wrap its base tightly in foil to prevent any juices from leaking during baking. Place the tin on a rimmed baking sheet—this provides an extra layer of protection and makes transferring easier.
- Bake until bubbly: Bake for 30 minutes, or until the Veggie al Forno is golden brown and bubbling merrily around the edges. This indicates that the cheeses have melted perfectly and the flavors have fully combined.
- Cool and serve: Remove the dish from the oven and allow it to cool to room temperature. This step is crucial for the layers to set and for the dish to hold its shape when served. Once cooled, carefully release it from the tin. If desired, transfer it to a serving platter. Finish with any remaining fresh basil leaves for a burst of color and aroma.
While this dish might evoke thoughts of summer harvests, it’s truly a delight to be enjoyed any time of year. As long as you have access to the freshest possible produce, the results will consistently be nothing short of delicious.
For an even more captivating visual, keep an eye out for multi-colored heirloom tomatoes. Their vibrant hues will create a truly stunning top layer, guaranteed to impress your guests and elevate the dish from delicious to truly unforgettable.
This Veggie al Forno makes for a hearty side dish to any pasta meal, or it can confidently stand alone as a vibrant vegetarian main course when paired with a fresh, crisp salad. Its rich, layered flavors and beautiful presentation make it suitable for a casual family dinner or an elegant gathering.
Veggie al Forno with Eggplant & Zucchini
Adapted from Jamie Oliver’s Jamie Cooks Italy
This hearty baked vegetable dish is perfect as a substantial side or a flavorful vegetarian main course served with a fresh salad.
Ingredients
For the Tomato Sauce
-
1
medium-size onion
(about 6 ounces, finely chopped) -
2
cloves of garlic
(finely chopped or minced) -
1
tablespoon
olive oil
(preferably single source EVOO) -
2
ounces
pitted green olives
(Castelvetrano or Cerignola recommended) -
1
(28 ounce) can quality plum tomatoes (organic whole San Marzano preferred) - salt & freshly ground black pepper, to taste
For the Veggie al Forno
-
neutral oil, for frying
(e.g., EVOO, avocado oil, refined coconut oil; avoid seed oils) -
3
medium-size zucchini
(about 14 ounces, unpeeled, sliced 1/2-inch thick on the diagonal) -
3
medium-size eggplant
(about 14 ounces, sliced 1/2-inch thick, peeled if using Globe variety) -
2/3
cup
unbleached all-purpose flour
(organic, non-GMO, glyphosate-free preferred, or gluten-free alternative) -
5
large eggs -
1
bunch fresh basil
(about 1 ounce, picked over) -
2
ounces
freshly grated parmesan cheese
(about 1/2 cup, Parmigiano Reggiano recommended) -
4
ounces
scamorza, thinly sliced
(smoked mozzarella cheese, for its mild, buttery flavor) -
4
large ripe heirloom or beefsteak tomatoes
(mixed-color if available, sliced 1/2-inch thick) - salt & freshly ground black pepper, for seasoning
Instructions
For the Tomato Sauce
-
Peel and finely chop the onion and garlic. Heat the olive oil in a medium pan over medium-low heat. Add the chopped onion and garlic, and sauté for about 5 minutes until softened, stirring occasionally. Roughly chop or tear the pitted green olives and add them to the pan with the aromatics.
-
Using clean hands, scrunch the plum tomatoes in their juice directly into the pan. Swirl a splash of water around the empty can and add it to the pan. Stir all ingredients to combine thoroughly.
-
Season the sauce to taste with salt and freshly ground black pepper. Let it simmer gently on low heat until it’s needed for assembly, allowing the flavors to deepen.
For the Veggie al Forno (Frying Vegetables)
-
Preheat your oven to 355°F (180°C). Pour about an inch of neutral oil into a large, wide, sturdy pan and heat it over medium heat. While the oil warms, slice the zucchini and eggplant into scant 1/2-inch thick pieces.
-
In a shallow bowl, combine the flour with a pinch of seasoning (salt and pepper). In a separate shallow bowl, beat the eggs with a pinch of sea salt. Working in batches, dredge the vegetable slices first in the flour, then dip them into the beaten egg, allowing any excess to drip off. Carefully lower the coated slices into the hot oil. Fry until golden on both sides, then transfer to paper towels to drain. Refresh the oil as needed between batches.
Assemble the Veggie al Forno
-
Fan a layer of the prepared eggplant slices over the base of a deep 9-inch springform tin or baking dish. Scatter some fresh basil leaves, then spread about two large spoonfuls of the tomato sauce. Sprinkle with a dusting of shredded Parmesan cheese, and add a light layer of thinly sliced scamorza cheese. Carefully fan a layer of prepared zucchini over the previous layer. Repeat this layering process until all the eggplant, zucchini, basil, sauce, Parmesan, and scamorza are used up.
-
Slice the large ripe tomatoes and arrange them in an overlapping pattern over the top of the final cheese layer. Gently press down on the entire assembly to compact the layers. Drizzle with olive oil and season with salt and freshly ground black pepper from a height for even distribution.
-
If using a springform tin, wrap its base tightly with foil to catch any potential juices. Place the prepared tin on a rimmed baking sheet before putting it into the oven.
-
Bake for 30 minutes, or until the Veggie al Forno is golden brown and bubbling beautifully. Remove from the oven and allow it to cool completely to room temperature. This step is crucial for the layers to set properly. Once cooled, release the bake from the tin and, if desired, transfer it to an elegant platter. Serve and garnish with any remaining fresh basil for a final flourish.
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