Zucchini Parmigiana

Cook Time 1 hour 30 minutes

Serves 4

Ingredients

Olive oil, for shallow frying

3-4 medium zucchini, sliced lengthways into 3–4mm strips

3 eggs, lightly whisked

½ cup plain flour

125g mozzarella, coarsely grated

80g grated parmesan

Tomato sauce

400g crushed tomatoes

200ml water

1 garlic clove, crushed

1 onion, finely chopped

1 bay leaf

1 sprig rosemary

Salt and black pepper

Method

Heat a drizzle of olive oil in a saucepan. Add the onion, garlic, bay leaf, and rosemary, and cook for 1 minute until fragrant. Stir in the tomatoes and water, season with salt and pepper, and simmer gently for 20–25 minutes. 

Dust the zucchini slices in flour and dip each slice into the whisked egg, letting the excess drip off. Shallow-fry in olive oil over medium heat until lightly golden on both sides. Drain on a paper towel and season lightly with salt.

Preheat the oven to 190°C.

Spread a thin layer of tomato sauce in the base of a baking dish. Add a layer of fried zucchini. Spoon over some sauce, then scatter with mozzarella and parmesan. Repeat to create 3–4 layers, finishing with sauce, mozzarella and a generous layer of parmesan.

Bake for 40–45 minutes, or until golden and bubbling. Rest for 15–20 minutes before serving.