When autumn comes round and eggplants are not in season, do Italians quit their beloved eggplant parmigiana till subsequent yr? Nicely, possibly the “eggplant” half, however not the parmigiana! It is a scrumptious variation of the Italian basic, which substitutes the eggplant for squash: it’s an ideal, hearty meal for fall!
That is the sort of dish the place every part must be achieved by eye, and based on style. Each squash is a little bit bit totally different, and it may be troublesome to foretell what number of usable slices you may get out of 1 (see beneath). Fortunately, you’ll be able to simply regulate this recipe to any dimension of dish (sq., spherical, or rectangular is okay). We advocate reducing the squash first and eyeballing it to see how huge of a dish you’ll be able to fill, assuming you’ll need 3 to 4 layers of squash slices.
We’ve discovered that the highest a part of a butternut squash (the lengthy, thinner half) is nice for making this recipe as a result of it’s going to yield good, spherical slices that may be simply layered. You should utilize the decrease, seed-bearing half if you want, however it will get a little bit fiddly, and it’s a must to jigsaw totally different shapes collectively. Personally, we select to make use of that a part of the squash elsewhere.
Slice the highest part of the squash(es) into spherical slices, as skinny as you safely can. The slices ought to be peeled, which we advocate doing after you may have reduce the slices.
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PARMIGIANA DI ZUCCA RECIPE
For this recipe, you have to:
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Further-virgin olive oil
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Butternut squash slices, peeled (see above)
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Salt
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3 cups easy tomato sauce, or as wanted
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Chopped mozzarella cheese, to style
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Grated Parmigiano-Reggiano cheese, to style
Preheat the oven to 355° F (180° C).
Line two baking sheets (or extra, should you want more room) with parchment paper and calmly brush the paper with olive oil. Organize the squash slices flat on the paper and brush them with extra oil, then generously salt the slices. Bake for 20 minutes, or till they start to melt however aren’t totally tender but. Take away from the oven and let cool to the contact.
Preheat the oven to 395°F (200°C).
Cowl the underside of your baking dish of selection with a skinny layer of tomato sauce. Organize a single layer of squash slices on high of the sauce (they’ll overlap barely, however it’s also possible to trim bigger slices to slot in small locations and corners).
Prime the squash layer with loads of mozzarella and Parmigiano cheeses. Cowl the cheese with a skinny, even layer of tomato sauce (attempt to not add an excessive amount of or the parmigiana shall be too moist). Repeat till you may have 3 to 4 layers of squash. The ultimate squash layer ought to be topped with tomato sauce and loads of Parmigiano cheese on high.
Cowl the parmigiana with aluminum foil and bake for 20 minutes. Fastidiously take away the foil and proceed to bake till the cheese on high begins to brown and crisp—about 10 minutes.
Let the dish cool earlier than serving heat or at room temperature. For finest outcomes, let it relaxation within the fridge in a single day and reheat earlier than serving the following day.
