One of my favourite comfort food has to be eggplant parmesan.
Unfortunately, JB is highly allergic to eggplant, so I limit my encounters of this wonderful fruit for pleasures in solo.
I served this to friends for a casual Friday night dinner, and we all enjoyed it very much. Now, a few tips: try to keep the zucchini slices relatively thin, but not too thin, as they will disintegrate in the oil. As with eggplant parmesan, remember that the zucchini is the star of this dish, not the tomato sauce. Be stingy with the sauce, you may not need it all. Using less sauce also makes the cheese stand out! I hope you will enjoy.
Zucchine alla parmigiana
100 ml whole milk
salt and pepper
200 g flour or other starch
400 g olive oil
6 large zucchini, cut on a bias, about 3 mm thick
750 ml tomato sauce
1 tablespoon dried oregano
1 bunch fresh basil
150 g parmesan
250 g cheese blend, I use provolone, mozzarella and Gruyère
- In a bowl, beat the eggs with the milk and season aggressively with salt and pepper.
- Put the flour in another bowl near the stove where you are going to work.
- Put a baking sheet near and cover with paper towels.
- Cover the zucchini slices with flour and shake off the excess, then coat them with the egg mixture, removing any excess by sliding the zucchini slice against the bowl.
- Fry them in a pan over medium heat for one minute per side, or until golden. Transfer to the cookie sheet lined with paper towels to drain. Season with a bit of salt and pepper as soon as they come out of the oil.
- Work in batches until all the zucchini is cooked.
- Preheat the oven to 375 F.
- Cover the bottom of a baking dish with a bit of the tomato sauce, then make one layer of zucchini. Cover with a bit of sauce, sprinkle with dried oregano, add a few leaves of fresh basil, then cover with parmesan and the cheese blend.
- Continue building the layers until you are out of ingredients, finishing with a good layer of cheese.
- Bake, uncovered, for 40 to 45 minutes, or until brown and bubbly. Let rest 10-15 minutes before eating.