Parmigiana is an Italian dish made with a fried slice filling, layered with cheese and tomato sauce and baked in the oven. The most common is eggplant (aubergine) but breaded veal or chicken are also popular.
I initially wanted to make something using lamb but glancing through my cookbooks and also on the web, my dinner plans were altered altogether for this vegetarian dish. Squash Parmigiana isn’t difficult to make, and my, how delicious this alteration was!
Serves 4 to 6
1 small onion, chopped
400g canned Italian tomatoes, chopped
squash, peeled, seeds removed and sliced
dried thyme
300g mozzarella cheese, sliced
2/3 cup Parmesan cheese, freshly grated
olive oil
Heat 2 tablespoons olive oil in a saucepan, add onion and cook. Add tomatoes and cook over a low heat for 15 minutes.
Preheat oven to 400f (200c). Grease an ovenproof dish with olive oil. Dust squash slices with flour. Heat 3 tablespoons olive oil in a frying pan. Add squash slices and cook until lightly browned on both sides. Remove and drain on paper towel. Repeat until all slices are browned. Arrange a layer of squash, sprinkle with thyme, spoon a bit of the tomato sauce over, add mozzarella slices, and a sprinkling of Parmesan cheese. Repeat and end with tomato sauce on top, followed by mozzarella slices and some Parmesan cheese. Bake 20 minutes or until golden brown and bubbling.
The Culinary Chase’s Note: Use your favorite squash or pumpkin and keep the squash slices the same for even cooking. Enjoy!
- 1 small onion, chopped
- 400g canned Italian tomatoes, chopped
- squash, peeled, seeds removed and sliced
- dried thyme
- 300g mozzarella cheese, sliced
- ⅔ cup Parmesan cheese, freshly grated
- olive oil
- Heat 2 tablespoons olive oil in a saucepan, add onion and cook. Add tomatoes and cook over a low heat for 15 minutes.
- Preheat oven to 200c (400f). Grease an ovenproof dish with olive oil. Dust squash slices with flour. Heat 3 tablespoons olive oil in a frying pan. Add squash slices and cook until lightly browned on both sides. Remove and drain on paper towel. Repeat until all slices are browned. Arrange a layer of squash, sprinkle with thyme, spoon a bit of the tomato sauce over, add mozzarella slices and a sprinkling of Parmesan cheese. Repeat and end with tomato sauce on top, followed by mozzarella slices and some Parmesan cheese. Bake 20 minutes or until golden brown and bubbling.
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