4-1/2 Tbs. plus 1/2 cup extra-virgin olive oil
1/2 medium yellow onion, cut into medium dice
1 clove garlic, chopped
3 cups peeled, seeded, and chopped fresh plum tomatoes (6 to 8 tomatoes)
Kosher salt and freshly ground black pepper
2 Tbs. pitted and very coarsely chopped
Kalamata or Nioise olives
1 Tbs. capers, rinsed and coarsely chopped if large
1 Tbs. plus 1/2 cup vegetable oil
1 baby (Italian) eggplant (about 1/2 lb.) or 1/2 small regular eggplant, cut into large dice (2-1/2 cups)
2 Tbs. finely grated Parmigiano-Reggiano
2 Tbs. toasted pine nuts
2 Tbs. fresh lemon juice (from 1 lemon)
1 Tbs. thinly sliced fresh basil
3 small zucchini (about 1 lb. total)
2 cups panko
1/2 cup all-purpose flour
2 large eggs, beaten
5 oz. baby arugula (6 lightly packed cups)
1/4 cup shaved Parmigiano-Reggiano

Description

If You Think You Know Eggplant Parmigiana, Think Again. In This Inspired Update, Thin, Crunchy Ribbons Of breaded Zucchini Wrap Up A Filling Of Eggplant, Tomato Sauce And Parmigiano-Reggiano. A Fresh Arugula Salad provides A Pungent Counterpoint. 

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