Ingredients
The following ingredients have 4 Servings
- 1kg ripe vine-ripened tomatoes, scored
- sea salt and freshly ground pepper
- 3 tbsp extra virgin olive oil, plus extra for shallow-frying
- 1 brown onion, diced
- 1 1/2 tbsp finely chopped garlic
- 3 tbsp small oregano leaves, chopped
- 1/2 cup milk
- 4 free-range eggs
- 1 cup plain flour, seasoned
- 6 large green zucchinis, sliced lengthways 3mm thick
- 200g parmesan, grated
- 200g mozzarella, sliced
- 1/2 cup loosely packed basil leaves, torn
- 1 cup stale sourdough bread, roughly chopped
Instruction
- <p><strong>Blanch tomatoes</strong> in a pot of boiling salted water for 30-60 seconds. Remove and plunge into ice-cold water. Peel away skins, de-seed and dice.</p> <p><strong>In a frying pan,</strong> heat 2 tbsp extra virgin olive oil on a medium heat. Add onion and salt and sauté for five minutes. Add 1 tbsp of garlic and continue to cook until caramelised, then add the diced tomatoes, 2 tbsp oregano leaves and pepper. Reduce heat to a simmer, and cook until tomatoes break down and sauce thickens (about 20 minutes). Set aside.</p> <p><strong>Whisk together milk, eggs,</strong> a pinch of salt and a grind of pepper. Place flour in a shallow bowl. Heat some oil on a medium heat in a large frying pan for shallow-frying. Working in batches, lightly flour the zucchini slices, then dip in egg mix and fry each side until golden (about a minute each side). Drain on paper towel.</p> <p><strong>Preheat oven to 180°C.</strong> Brush some oil on the inside of a 2 1/2-litre baking dish. Layer some of the tomato sauce mix on the bottom, top with a layer of zucchini, then with layers of parmesan, mozzarella and basil. Repeat until all ingredients are used, finishing with a layer of cheese. Bake for 40 minutes or until golden.</p> <p><strong>Process bread</strong> and remaining garlic together to form breadcrumbs. Heat 1 tbsp extra virgin olive oil in a frying pan and cook crumbs over a low heat until golden and crisp, set aside to cool. Stir through remaining oregano.</p> <p><strong>Garnish dish</strong> with crispy breadcrumbs and serve.</p> <p><em><br>Photography by William Meppem. Styling by Hannah Meppem. Food preparation by Nick Banbury</em></p>
