Eggplant and Zucchini Pie- Scotto Family Recipe - (3.8/5)

Ingredients

• Cheese mixture
• 2 pounds fresh ricotta cheese
• 2 pounds fresh mozzarella cheese
• 1/2 pound grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 4 eggs
• Eggplant and zucchini pie
• Salt and pepper to taste
• 2 eggplants, peeled
• 4 zucchini
• 4 cups all-purpose flour
• 10 eggs
• 4 cups bread crumbs (store bought)
• 11/2 cup grated Parmesan cheese
• Salt and pepper
• 2 quarts extra-virgin olive oil
• 5 cups tomato sauce
• Tomato sauce
• 1/2 cup extra-virgin olive oil
• 3 garlic cloves, minced
• 2 pounds ripe tomatoes, peeled, seeded, and chopped
• 1/4 to 1 teaspoon crushed hot red pepper flakes
• 1 teaspoon salt
• 8 fresh basil leaves, finely shredded
• Freshly grated Parmigiano-Reggiano cheese for serving