Stanley Tucci Instagram – Road tripping to Cornwall today and we packed the Tucci eggplant parmigiana for lunch! ⠀ Recipe below⠀ ⠀ • 1 medium size eggplant, cut into 1/2 inch thick slices⠀ • 2 medium size zucchini, cut into 1/2 inch thick slices ⠀ • 1/2 cup olive oil ⠀ • 2 medium size all purpose potatoes, peeled and cut into 1/4 inch thick slices • 2 cups marinara sauce (see previous video for recipe!)⠀ • 1/2 cup finely grated pecorino Romano cheese ⠀ ⠀ 1. Preheat the oven broiler/grill ⠀ 2. Lightly brush both sides of the eggplant and zucchini slices with some of the olive oil, and place on a baking sheet. Place under the broiler and brown lightly on each side, about 2 minutes per side. Remove and set aside.⠀ ⠀ 3. Place about one third of the remaining olive oil in a large sauté pan set over medium – high heat. Sauté the potatoes until slightly cooked but still firm, 3 minutes on each side. ⠀ ⠀ 4. Preheat oven to 350 Fahrenheit ⠀ ⠀ 5. Cover the bottom of a large shallow dish with about 1/2 cup of the marinara sauce. Arrange a layer of eggplant slices on top of the sauce. Top the eggplant with a thin layer of marinara sauce and a sprinkling of the cheese. Layer the zucchini on top of the eggplant, followed by a layer of potato. Top with the remaining marinara sauce and cheese. ⠀ ⠀ 6. Cover and bake until the mixture is bubbling and the vegetables are tender, about 40 minutes. Remove the cover and continue baking until the vegetables are soft when pierced with a fork, about another 10 minutes. Allow the casserole to stand for 10 minutes before serving. ⠀ ⠀ ⠀ ⠀