Fregula and Vegetable Parmesan

Peel the eggplants in alternating stripes, cut them in half lengthwise and cut them into thin slices. Set the slices on a tray and sprinkle each layer with 2 pinches of salt and let them drain for 30 minutes.

Scrub the zucchini and potatoes and cut them into thin slices. 

Blanch the potatoes for 1 minute in boiling salted water acidulated with 1 tablespoon vinegar. Scatter a frying pan with salt and sear the zucchini for 1 minute on each side.|Rinse the eggplant slices and dry them between two pieces of paper towel, then sear them for 2 minutes on each side in a pan scattered with salt.

Cut the green part of the green onion into rounds and sauté them in a saucepan with 4 tablespoons oil for 2 minutes. Add the fregula, mix and add 3 1/2 cups of water. Add 2 sachets of saffron and a pinch of salt and continue cooking for 12-13 minutes.

Make the pesto: peel the garlic, coarsely chop 6 ice cubes and puree them with the basil, pine nuts, 1/2 cup grated Grana Padano, the pecorino cheese and 1 1/3 teaspoon salt; drizzle in 3/4 cup oil while blending until the mixture is smooth.

Spread a spoonful of pesto on the bottom of an oval baking dish (10 1/2 x 8 inches) and set down the first layer of eggplant slices, arranging the slices so that they run up the sides of the pan and hang over a little. Make a layer with the zucchini slices and then one with the potato slices. Spread the top with pesto and half the mozzarella cubes, then cover everything with half the fregula. Repeat all these layers and fold the ends of the eggplant slices into the pan.

Finish with the zucchini, the remaining cubes of mozzarella, and 2 tablespoons of Grana Padano. Bake at 320°F for 50 minutes.