Day 20 - Squash Parmesan

Well, I'm a little worried.  Today is CSA delivery day.  This is usually my favorite day of the week, as I unpack my boxes and start to plan what I am going to make with the wonderful bounty provided by Great Country Farms (www.greatcountryfarms.com).  Alas, the boxes didn't show up!  I hope that nothing is wrong, and that the boxes come tomorrow.  I am really looking forward to the tomatoes, peaches and of course….squash.

The recipe I am posting tonight, I actually made last Sunday.  Sunday night dinners are times when we like to have guests.  This week we had my parents over.  The boxes we received last week had beautiful black eggplant.  As of Sunday, I had not used what came in our box the previous Tuesday.  So, Sunday night was eggplant parmesan night.  Which, of course, I made along side squash.

Rather than fry the squash, I decided to do an oven baked version.  It helps to keep the calories down, and is equally delicious.  So here is my recipe for squash parmesan.

Squash Parmesan


for the breading:

1C matzoh meah
1/2 cup grated parmesan cheese
1 T dried oregano
1 T dried basil
1 tsp ground pepper
1 T granulated garlic
1 tsp salt

for the egg wash:

2 eggs
1 Cup of milk

for the assembly of the dish

2 large eggplant
2 large squash
2 cups of your favorite tomato sauce
3 cups of mozzarella cheese
1/2 lb of good italian sausage cooked (I love the sausage sold in the GCF farm store)
spray oil

It is always a good idea to have your ingredients ready ahead of time.  You will need a baking sheet and two long shallow bowls for the assembly.

Mix the ingredients for the breading together and place into one of the long flat bowls.  Mix the eggs and milk together in the other bowl.

Preheat your oven to 450 degrees. Slice the squash and eggplant into 1/4 inch wide slices.  The squash should be sliced lengthwise, the eggplant into circles.  Dip the squash and eggplant into the egg mix, then into the breading.  Once breaded, place on your cookie sheet.  Once every piece is breaded, spray lightly with the spray oil.  Place the cookie sheet in the oven and cook until the squash and eggplant are crisp, about 15 minutes.

Once the squash and eggplant are done, take the sheet out of the oven.  Top each piece with tomato sauce, sausage and grated mozzarella.  Place back in the oven and cook until the cheese melts, about 5 more minutes.

I served mine with spaghetti.  Yummy!

Reviews:  Well loved by all.  Even the 8 year old was fooled into eating some.  This made great left overs as well,