Parmigiana di Zucchine
Ingredients
- 4 Zucchine, sliced 1/4 in thick
- 3 28 oz Cans Whole Peeled San Marzano Tomatoes (pureed) or Homemade Passata
- 1/2 Onion, Finely diced
- Fresh Basil
- 4 Eggs
- 1 cup AP flour
- Salt & Pepper to taste
- Freshly Grated Parmigiano Reggiano to taste
- Freshly Grated Pecorino Romano to taste
Instructions
- Start by making the sauce. Saute onion in olive oil until fragrant. Add pureed tomatoes, basil, salt and pepper. Cook on low until sauce has thickened, about 1 1/2 hours.
- Add 4 eggs to a bowl with a splash of water and whisk. Add flour to a plate.
- Slice the Zucchine. While you are slicing the zucchine, heat up a frying pan with oil about an inch deep. Dip each slice in flour first and then egg wash. Immediately place into hot oil until golden brown. Remove to a wire rack and sprinkle to salt while still hot.
- This dish is not baked so the sauce must be hot when preparing the layers. Into a dish, lay down a layer of hot sauce. Then a layer of zucchine, more sauce on top, fresh basil (hand torn) and lots of grated Parmigiano and Pecorino. Repeat these steps until you've used up all the zucchine. Serve immediately or you can heat it up in the oven for a few minutes before serving. This is delicious cold on a nice piece of Italian bread for a Bell' Sangweech! This was my lunch in many a beach day.
Video
@frannielovesfood Parmigiana di Zucchine INGREDIENTS * 4 Zucchine, sliced 1/4 in thick * 3 28 oz Cans Whole Peeled San Marzano Tomatoes (pureed) or Homemade Passata * 1/2 Onion, Finely diced * Fresh Basil * 4 Eggs * 1 cup AP flour * Salt & Pepper to taste * Freshly Grated Parmigiano Reggiano to taste * Freshly Grated Pecorino Romano to taste #parmigiana #parmigianadizucchine #italianfood #easyrecipe #sundaydinner #nonna #frannielovesfood #italianrecipe #foodtiktok
♬ Return to Italian folk song to Sorrento(807797) - spiraea