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Parmigiana Mista with Aubergine and Zucchini

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 3
45 minutes
INGREDIENTS PER 4 PEOPLE

White Aubergine, 1
Purple Aubergine, 1
Yellow Courgettes, 1
Courgette Round, 1
Green Courgettes, 2
Mozzarella Cheese, 10 Oz
Ricotta Cheese, 8 Oz
Grated Parmesan Cheese or Grana Padano cheese
Tomato Sauce, 24 Oz
Oregano
Salt
Pepper

PROCEDURE

Cut the vegetables into thin slices of about 3-4 mm and grill them on a cast-iron skillet.
Pour a few spoonfuls of tomato sauce on the bottom of a large baking tray, cover with a layer of aubergines, seasoned with salt, pepper and oregano, add a few tablespoons of tomato sauce, some mozzarella, some ricotta and an abundant sprinkle of parmesan. Repeat the procedure, alternating layers of aubergines with layers of courgettes, until all the ingredients are over.
End with a layer of tomato and cheese. Bake at 200°C for about 30 minutes or until you see tomato sauce bubble and the cheeses are melted. Let cool for a while before serving. Serve with rustic bread or even focaccia, something with a soft crumb you can use to mop up tomato sauce.

Thanks to: Il Deborino

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