Here, partners Jane Smith and Chef Stoney Chen offer YT readers one of their favorites from the menu of X’otic Kitchen, their beloved restaurant in Culver City. (Los Angeles). As a child, Stoney Chen was immersed in the culinary world as she helped out with her mother’s catering business. Learning from their life experiences, both Jane and Stoney later owned various fusion restaurants across London.
Below, Chef Stoney explains how to prepare this delicious vegetarian dish using organic fresh vegetables for a simple yet fancy-looking dish.
How to prepare the Eggplant Zucchini Parmigiano
1. Sprinkle vegetables lightly with sea salt and pepper.
2. Grill or Broil Vegetables until lightly browned but still firm. About 1 minute.
3. On an oven-proof plate, spread 2 to 3 tbsp marinara sauce, 3 slices Mozzarella cheese and 1 – 2 tbsp. Parmesan cheese. Arrange 3 or 4 slices of Yellow Squash in a single layer on top, making a rectangle approx 3”x 6”.
4. Repeat process with Zucchini and Eggplant finishing with Marinara sauce and two kinds of cheese.
Bake for 15 minutes or until cheese melts and bubble. Enjoy!
Preheat grill or broiler – Preheat oven to 400 degrees.
Read next >> butternut squash polpetonne