Kathie Lee Gifford designed this dish 20 years ago! It's still just as popular as ever at Fresco by Scotto restaurant.
For the cheese mixture:
In a large bowl, combine the ricotta, mozzarella, Parmesan, parsley and eggs. Mix well and season with salt and pepper to taste. Refrigerate briefly to make the mixture firm.
For the eggplant and zucchini pie:1.
Preheat the oven to 350°F. Slice the eggplants and zucchini into 1/4-inch thick slices.2.
In one shallow bowl, place the flour. In a second bowl, beat the eggs with a fork until blended. In a third bowl, mix the breadcrumbs, 1 cup of the grated Parmesan cheese, parsley, salt and pepper. Line up the bowls on a work surface.3.
One at a time, carefully dip the eggplant and zucchini slices first into the flour, making sure both sides are covered; then into the egg mixture; and finally into the breadcrumb mixture. Coat both sides very well, and gently tap off any excess coating. Transfer to a large plate and season with salt and pepper.4.
In a large heavy skillet, heat olive oil over medium heat. Add the zucchini and eggplant and sauté on both sides until golden brown, about 3 minutes, making sure they are cooked all the way through until soft. Place the cooked eggplant and zucchini on paper towels to drain off the excess oil.5.
In a large 9- by 13-inch baking pan and add 1 cup of tomato sauce, a layer of eggplant and zucchini, and top with a layer of 1/3 of cheese mixture. Repeat the process 2 to 3 more times according to size of your pan. Top with a layer of tomato sauce and sprinkle with 1/2 cup of Parmesan cheese.6.
Bake for 20 minutes or until golden brown. Serve immediately.