Zucchini-Eggplant "Parm"

Directions

1. Make the cashew béchamel: On a piece of cheesecloth, combine the onion, garlic, thyme, bay leaf, peppercorns, and cloves; tie closed with kitchen twine to make a sachet. Place the sachet in a small saucepan and add 2½ cups (600 milliliters) water and the salt. Bring to a boil, stirring to dissolve the salt. Remove the pan from the heat and let cool to room temperature. Place the cashews in a container large enough to hold them plus the seasoned water and pour the béchamel-flavored water over the cashews. Cover and refrigerate for at least 8 hours or overnight.

2. Uncover the container and discard the sachet. Add the potato starch and nutritional yeast and use an immersion blender or regular blender to blend the cashew mixture until completely smooth, thick, and creamy.

3. Make the pomodoro sauce: Heat the oil in a large saucepan over medium heat. Add the onions, salt, and pepper and cook, stirring occasionally, until the onions are softened, 10 to 15 minutes. Stir in the garlic and cook until fragrant, 2 to 3 minutes. Stir in the oregano and sugar, then add the tomato purée. Bring to a simmer, then partially cover with the lid and cook, stirring occasionally, until the sauce is aromatic and slightly reduced, about 30 minutes. Remove the pot from the heat and use an immersion blender to blend until smooth. Reserve half the sauce for layering and transfer the rest to an airtight container, refrigerate, and save for serving the next day.

4. To assemble: Using a mandoline, carefully slice the zucchini lengthwise, between ⅛ and ¼ inch (3 and 6 millimeters) thick, and transfer to a bowl. Repeat with the eggplant and transfer to a separate bowl. Add ¼ cup (50 grams) of the salt to the eggplant and toss to combine. Add the remaining 2 tablespoons salt to the zucchini and toss to combine. Let both sit for 30 to 45 minutes to allow the salt to draw out their moisture. 

5. Transfer the zucchini to a colander, rinse off the salt, and transfer to paper towels to dry. Repeat with the eggplant, keeping them separate. Wipe dry each of their bowls, then return the zucchini and eggplant to their respective bowls. Add ½ cup (85 grams) potato starch to each bowl and toss the zucchini and eggplant until evenly coated in the starch.

6. Drizzle the olive oil over the bottom and sides of a 9 x 13-inch (23 x 33-centimeter) roasting pan or baking dish. From the bottom to the top, layer the elements in this order: ¼ cup (60 milliliters) pomodoro sauce, one-quarter of the eggplant slices, ¼ cup (60 milliliters) cashew béchamel, ¼ cup (60 milliliters) pomodoro sauce, one-quarter of the zucchini slices, ¼ cup (60 milliliters) cashew béchamel, ¼ cup (60 milliliters) pomodoro sauce. Repeat this layering with the remaining eggplant and zucchini until all the vegetables are layered. Finish with a final ladle of pomodoro sauce and cashew béchamel, spreading each layer of sauce evenly over the vegetables.

7. Preheat the oven to 350°F (175°C). Place a sheet of parchment paper directly over the surface of the sauce, then wrap the baking dish in foil. Bake for 2 hours, then check to see if the center of the baked vegetables is tender and hot by stabbing it with the tip of a butter knife—it should slide in with no resistance, and the blade should feel hot to the touch. If needed, cook for about 20 minutes longer. Remove the dish from the oven, and remove foil but keep parchment paper in place; cool at room temperature for 1 hour. Cover tightly with plastic wrap and place in the refrigerator to set for at least 8 hours or overnight.

8. Preheat the oven to 400°F (205°C). Warm the reserved pomodoro sauce in a medium saucepan over medium heat until hot, stirring frequently. While the sauce is heating, uncover the eggplant Parm and cut it into 8 equal pieces. Lift each slice up using a spatula, checking to make sure it lifts out cleanly, and set them each back in the roasting pan in the same spot. Top each slice with a big spoonful of pomodoro sauce. Place the uncovered pan of Parm in the middle rack of the oven and heat until piping hot, 20 to 30 minutes. Transfer each slice to a serving plate, drizzle with basil oil (recipe below), and top with a handful of roasted garlic breadcrumbs (recipe below) and a sprinkling of torn basil. Serve with any remaining pomodoro sauce and some extra breadcrumbs on the side.

To make the Basil Oil (makes about 1½ cups [360 milliliters]):

1. Combine all the ingredients in a blender and blend until just smooth and bright green, about 30 seconds, stopping to scrape the sides of the blender jar as needed (don’t over-blend, as it could overheat and turn out less vibrant green). Transfer to an airtight container and refrigerate for up to 2 weeks.

To make the Garlic Breadcrumbs (makes about 3 cups [115 grams]): 

1. Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper. Trim and discard the crusts from the sourdough if they are super tough or chewy; otherwise keep the crusts and chop the bread into 1-inch (2.5-centimeter) chunks to yield 3 cups (95 grams). Add the bread chunks to a food processor and pulse into roughly ¼-inch (6-millimeter) crumbs. Transfer the crumbs to a large bowl and toss with the garlic confit (recipe below), olive oil, and salt.

2. Spread the crumbs out on the prepared baking sheet and bake until golden brown and crisp, 35 to 40 minutes, stirring and rotating after 20 minutes. Transfer the baking sheet to a wire rack and let the crumbs cool completely. Transfer to an airtight container and store at room temperature for up to 2 weeks.

To make the Garlic Confit (makes about 2 cups [480 milliliters], garlic and oil combined):

1. Place the garlic cloves in a small saucepan and cover with sunflower oil by ½ inch (12 millimeters). Place over very low heat and cook, stirring occasionally, until the garlic is soft and tender, about 45 minutes. Remove the pan from the heat and let cool completely. Transfer to an airtight container and store in the refrigerator for up to 2 months. Scoop or strain the garlic confit cloves and garlic oil as needed for recipes.

Reprinted with permission from La Copine: New California Cooking from an Oasis in the Desert. Text copyright © 2026 by Claire Wadsworth and Nikki Hill. Photographs copyright © 2026 by Gentl & Hyers. Published by Abrams.