Slice 2 small zucchinis lengthwise, cutting off ends. Place in a baking pan, peel side down. Drizzle with olive oil. Spread a pinch of cayenne on each. Place in the oven until it reaches 400 degrees. Then, broil until crisp on top. Remove from oven. When cool, cut into small chunks. Finely chop 1/2 cup sun-dried tomatoes.
In a large non-stick fry pan, heat a thin coat of olive oil on high heat. Quickly brown milk-fed veal cutlets, pounded to about 1/4″, on each side. Do it in stages so they don’t touch. Sprinkle with ground pepper and garlic powder. Remove to a plate after each stage. In the same pan with leftover drippings, brown a minced shallot. Add a couple pats of butter. Deglaze with 1/4 cup dry white wine. Add juice of 2 lemons and 1/3 cup capers. Stir. Turn off heat.
In a large pot, add fresh cavatelli to boiling water. After water comes to a full boil again, cook for 5 minutes until tender. Drain. Bring fry pan back to high heat and place veal cutlets and juices back into the sauce until just heated. Serve with shallot, lemon, caper sauce and cavatelli topped with zucchini and sun-dried tomatoes. Sprinkle with romano-parmesan grated cheese.
Cut 2 large eggplants into 1/4″ lengthwise slices. Place in one layer on a colander. Sprinkle kosher salt liberally over both sides. Place a bowl on top and put 2 full cans of something to weight down the bowl so eggplant slices will release bitterness and moisture. Thanks Lidia B. After at least 20 minutes, rinse the slices and place on paper towels and dry both sides. Slice 4 zucchini into same thickness as eggplant, lengthwise. All slices should be flat on both sides. Season with garlic powder, ground black pepper, pepperoncini to taste.
Dredge both eggplant and zucchini slices in panko crumbs. In a large skillet, add a little olive oil and brown all slices on both sides in stages and set aside on a paper towel. Slice 2 large heirloom tomatoes. Slice your favorite combination of cheeses. Fontina. Parmesan. Asiago. Whatever you have in the fridge that complements the vegetables and each other.
In a small baking dish, drizzle a little olive oil on the bottom. Add half the slices of zucchini, eggplant, tomatoes, cheese. Repeat another layer. End with tomatoes on top and sprinkle with grated cheese. Drizzle olive oil on top.
In a preheated 400 degree oven, bake for 30 minutes. Turn oven off. Keep dish in for another 30 minutes. Take out of oven and let cool. Refrigerate. Best next day.
Slice 2 zucchini squashes lenghwise, about 1/8″ thick. Dip each slice in milk, then panko crumbs. Sauté each slice in a large fry pan with a little olive oil until golden brown on each side. Set aside and place slices on paper towels. Put 1 leaf fresh basil, a slice of mozzarella cheese, crushed oregano, thin prosciutto on each slice and roll them up and secure with toothpicks. Place rolls into heated fry pan with a little more olive oil to a deeper brown all around. Add 2 native tomatoes seeded and diced, a little butter to finish. Cover for 5 minutes on low heat. Eat.