INGREDIENTS
4 SERVINGS
- 1 kg of zucchini
- breadcrumbs: 2 tablespoons of flour, 2 eggs, 4 tablespoons of milk, breadcrumbs
- vegetable oil for frying
- 600 g tomato passata
- 4 teaspoons of dried oregano
- 200 g grated parmesan (and/or e.g. pecorino, provolone, mozzarella)
- fresh basil to serve
PREPARATION
- Wash the zucchini and cut lengthwise into thin slices, about 5 mm thick. Sprinkle them with salt and flour, then dip them in egg beaten with milk, and then in breadcrumbs. Fry the prepared zucchini in oil in a frying pan in batches on each side (about 5 minutes in total) until the zucchini softens and the breadcrumbs are brown (clean the pan with a paper towel after each batch).
- Preheat the oven to 180 degrees C. Prepare a heat-resistant form approx. 20 x 30 cm. Pour a thin layer of tomato passata onto the bottom of the form, season with salt and dried oregano, then arrange a layer of zucchini slices and sprinkle with cheese. Pour a thin layer of passata again, season with salt and oregano, arrange zucchini slices and sprinkle with cheese. Arrange subsequent layers in this way, ending with cheese.
- Bake for 30 minutes. After baking, leave for 10 minutes to harden. Cut into portions with a knife and place on plates with a spatula. Serve with fresh basil.