Baked courgette (or aubergine) with cheese

Baked courgette (or aubergine) with cheese

Parmigiana di zucchini (o melanzane)

By
From
Vegetables
Serves
8
Photographer
Laura Edwards

Contrary to common belief, the original parmigiana, an aubergine (eggplant) and cheese bake, comes from Sicily and not Emilia-Romagna, but all of Italy cooks the dish with gusto, and it is vegetarian. Using courgettes (zucchini) makes for a lighter dish, as they absorb less oil.

This is delicious for a light lunch on a sunny Sunday and, although there is a lot of work involved, it is so worthwhile if you are feeding a crowd.

Ingredients

Quantity Ingredient
1kg courgettes, trimmed and cut lengthways into 8mm slices
or 1kg aubergines, trimmed and cut lengthways into thick 1cm slices
plain flour, for dusting
3 large eggs, beaten
a mixture of olive oil and sunflower oil, for shallow-frying
600g taleggio cheese, cut into small chunks
100g parmesan, freshly grated

To serve

Quantity Ingredient
1 Basic tomato sauce
see method for ingredients

Method

  1. Make the tomato sauce first.
  2. Now take the slices of the chosen vegetable. Dip them first into flour and then into the beaten egg. Heat a mixture of olive oil and sunflower oil in a frying pan, to a depth of about 2cm. Working in batches, fry the vegetable slices until golden on both sides, some 5–8 minutes, then set aside on absorbent kitchen paper. Repeat until all the slices have been fried.
  3. Preheat the oven to 200°C.
  4. To assemble the parmigiana, take a baking tray or baking dish of about 20 x 30cm and about 8–10cm deep. Spread some of the sauce in the base, and start to build up layers of vegetables and sliced cheese. Sprinkle with Parmesan, then add another layer of tomato sauce. Continue until you have used up all the ingredients, finishing with Parmesan.
  5. Bake in the preheated oven for 30–35 minutes. Let it rest and cool for a while before you serve.
Tags:
Carluccio
vegetables
vegetarian
Italian
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