My late summer garden is producing an abundance of winter squash (delicatata) and I didn't know what to do with it. So, I thought, maybe it could be used like eggplant. Success! I made eggplant or should I say delicatata squash parmigiana. It was fantastic! If you ever have this wonderful vegetable, so try this recipe. By the way this type of squash produces 10x more than the summer variety, it keeps well through the winter and appears to be a bit more drought, and bug tolerant. Love it!
Here is the recipe:
Here is the recipe:
| SQUASH PARMIGIANA | |
1 eggplant (or delicatata squash) Eggs & bread crumbs or corn meal meal for breading tomato sauce Olive oil to thin coat bottom & side of baking dish Sliced mozzarella Grated Parmigiana Thin slice eggplant/squash, storing slices in a deep bowl of ice water until ready to bread. slice the squash straight for simple dipping , make sure to scoop out the seeds. Bread and fry in 1/2 inches of light oil on medium heat and drain. (about 2-3 min. per side) Layer prepared glass baking dish/pan with sauce, breaded and fried eggplant, sliced mozzarella and grated parmigiana. Bake at 375 degrees until top is browned (or at least melted). We served it over fresh made angel hair pasta. Absolutely delicious! Here are some pics of us making this!     | |
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