Grilled eggplant and zucchini parmigiana appetizers

serves two

1-2 Italian eggplants
1-2 zucchini
Salt

1 cup (250 ml) tomato sauce*
¾ cup (175 ml) Asiago cheese, shredded
¾-1 cup (175-250 ml) Cappellari breadcrumbs
Olive oil, to drizzle

Rinse, dry and slice eggplant and zucchini fairly thin.  Lay flat on a drip rack or oven tray lined with paper towels and salt fairly generously.  Cover with plastic wrap, let stand overnight.

Preheat and oil a grill pan or BBQ on medium-high heat using canola oil and a paper towel, grill eggplant and zucchini.
Layer eggplant and zucchini with tomato sauce, Asiago cheese and Cappellari breadcrumbs.
Preheat oven to 350° F (180° C), drizzle parmigiana with olive oil and bake 15-20 minutes on an oven tray lined with parchment paper.

*Tomato Sauce
3 cups (680 ml) jar of passata di pomodoro (strained tomatoes)
1-2 tsp (5-10 ml) verdurina (page 6)
Splash of olive oil

In a saucepan heat olive oil on medium heat, stir in verdurina then add passata.  Simmer at least 20 minutes on medium-low heat.

Plate and serve