Elisa and Laura advise us a new way to reinvent the classic eggplant parmigiana, using the butternut squash, typical of this season.
A long butternut squash, to be sliced and cleaned.
Chopped parsley to taste
Melting cheese (fontina type)
5 tablespoons chopped tomatoes
Sunflower oil for frying
Grated Parmesan cheese
Flour to taste
Flour the slices of butternut squash previously cut to about half a cm thick
Fry in hot oil, turning over if necessary
Lay on paper towels to absorb excess oil
In a baking dish, well greased, make 4 layers alternating butternut squash, melted cheese, the tomato sauce and the thinly sliced mozzarella, sprinkle with parsley then season with salt and pepper. Help yourself with a food ring mold.
Coat the last layer well with the sauce and melted cheese and sprinkle with Parmesan cheese.
Bake for about 40 minutes, at 180°C in a preheated oven.
Serve warm as an appetizer, side dish or main course
As an alternative to frying, you can grill the slices of butternut squash and follow the rest of the recipe