Courgette Parmigiana

An authentic parmigiana di zucchine recipe from the legend Gennaro Contaldo. This is the only Courgette Parmigiana recipe you’ll ever need.

📝 Ingredients

• 2 Clove Garlic
• 800 g Chopped Tomatoes
• 15 g Basil
• Salt
• Black Pepper
• Olive Oil
• 3 Courgette
• 4 Egg
• 100 g Plain Flour
• 15 g Basil
• 75 g Parmesan
• 200 g Mozzarella
• Olive Oil

👨‍🍳 Instructions

1. 1First, make the tomato sauce. Finely chop the garlic. Heat olive oil in a pan over a medium heat and sweat the garlic for a minute or so. Add in the tinned tomatoes with about half a can of water. Roughly tear in your basil and some salt to taste. Lower the heat, cover with a lid and cook for about 25 mins.
2. 2Preheat the oven to 180°C/354°F.
3. 3Whilst the tomato sauce is cooking, slice the courgettes lengthways into 1cm slices. Lightly beat the eggs in salt and pepper. Dust the slices in flour and dip into the beaten egg. Heat 300ml of your Napolina Olive Oil in a large pan. Once hot, add the courgette slices and fry for a couple of mins on each side until golden. Remove and drain on kitchen paper.
4. 4Line an ovenproof dish with a little of the tomato sauce, then place a layer of courgette slices on top, followed by another layer of tomato sauce. Sprinkle over grated parmesan, roughly torn pieces of mozzarella and scatter over the basil leaves. Continue layering until you have used up all the ingredients, finishing with parmesan and mozzarella.
5. 5Cover with foil and bake in the oven for 20 mins. Remove the foil and continue to bake for another 10 mins.
6. 6Remove from the oven and leave to rest for about 15 mins to cool. Serve and enjoy.