I wondered while making this dish if it was worth the effort – please believe me – it is! Unfortunately, it was gone before we snapped a picture. I added a protein to make it a bit hardier.
1 small eggplant
1 small yellow squash
1 small zucchini
course sea salt
garlic grape seed oil
1 green bell pepper
1 tsp basil
1/2 tsp black pepper
3 bratwurst links, sliced into 1/4 inch rounds (I used Johnsonville)
Slice the eggplant, yellow squash, and zucchini into 1/4 inch rounds. Keep as uniform as possible. Layer slices in a colander placing sea salt in-between each layer. Allow to set for 15 minutes to pull moisture from the squash.
Preheat the oven to 400 degrees. Heat 1/4 cup of grape seed oil in a deep heavy skillet (i.e. cast iron) over medium high heat. Use a paper towels to dry the salted squash one layer at a time. Add them to the heated oil one layer at a time. Allow to slightly brown and then flip each piece. When both sides have browned slightly, move to a paper towel lined plate. This is the time consuming part! Layer by layer, crisp each slice. Add grape seed oil as needed to ensure your pan never dries.
When the squash is finished and the pan is empty, add 1/4 cup of grape seed oil. Then, add the onions, green pepper, and sliced bratwurst. Allow these to cook until the bratwurst has browned through. Then, add the basil and pepper. Stir together. Top with the squash. Put the pan in the oven for 15-20 minutes.
Remove pan and top with Parmesan cheese. Serve immediately.