- 3 or 4 firm zucchini, sliced 1/4 inch thick
- 1 ½ tablespoon sea salt
- 3 tablespoon extra virgin olive oil
- 2 pounds of your favorite tomato sauce (or my simple tomato sauce recipe from my eggplant parmigiana here)
- 1/2 cup asiago cheese, grated
- 1 cup Parmigiano Reggiano, grated
- 1 pound low-moisture mozzarella, shredded
To prepare the zucchini, sprinkle eggplants all over with 1-tablespoon salt. Layer in a large colander and let drain about ½ hour, pat dry.
Preheat the oven to 400 Fahrenheit. Brush the slices on both sides with olive oil and lay them flat on a baking sheets lined with parchment paper. Bake until soft and browned on the top, about 20 minutes. Flip them over and bake them for 20 minutes more.
To assemble the parmigiana, spread a thin layer of the tomato sauce in the bottom of a 10-by-15-inch baking dish. Add half of the zucchini, in an even layer. Spread enough tomato sauce to cover the zucchini. Sprinkle with half of the cheese. Top with an even layer of the remaining zucchini. Spread remaining sauce on top and sprinkle with remaining grated cheese.
Tent the baking dish with foil, so it is not touching the cheese and bake until bubbly, about 45 minutes. Uncover and bake until cheese is browned and crusty and sauce is bubbling all over, another 10 minutes. Let cool and set 5 to 10 minutes before cutting and serving.
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