-
1
Trim the stems from the eggplant and squash.
-
2
Slice the vegetables lengthwise, no more than 1/4-inch thick.
-
3
Spread the slices on one or more cooling racks, dust with salt on both sides and let sit for 30 minutes.
-
4
Heat 1 tablespoon of the oil in a 2-quart saucepan.
-
5
Add the onion and garlic and saute on low until translucent, about 10 minutes.
-
6
Increase the heat to medium, add the tomatoes, pepper and bay leaf and cook, breaking up the tomatoes, a few minutes.
-
7
Reduce heat and simmer the sauce for 20 minutes more.
-
8
Remove bay leaf and check seasoning.
-
9
Rinse eggplant and squash slices and pat them dry.
-
10
Dredge lightly with flour.
-
11
Heat 3 to 4 tablespoons oil in a large skillet.
-
12
Fry the eggplant and squash until lightly browned, in several shifts, placing fried slices on paper towel to drain.
-
13
Heat oven to 350 degrees.
-
14
Brush a 10-inch glass pie plate with oil.
-
15
Spread a very thin layer of the tomato sauce in the pie plate.
-
16
Add a layer of the eggplant, cutting slices to fit if necessary.
-
17
Try to arrange them like spokes of a wheel.
-
18
Spread a little more sauce over them, then the squash slices, then the mozzarella and another layer of eggplant.
-
19
Finish with the remaining sauce, the Parmigiano-Reggiano and the parsley.
-
20
Bake about 30 minutes, until bubbling and lightly browned on top.
-
21
Let rest 10 minutes before serving.
