Eggplant squash

Let's try the recipe for aubergine zuccotto, a unique dish with an amazing flavour.

The aubergine zuccotto is a very special single dish: its flavor is very reminiscent of the famous aubergine parmigiana, however this recipe requires a few more ingredients. Furthermore, the final result is scenographic as well as delicious. The name itself indicates that the typical shape of a zuccotto must be given, that of a half sphere . In the dough, the main ingredient is the aubergines which, previously, must be pressed to lose their bitter taste given by the vegetation water, and then fried. To make this unique dish even more delicious, we use peeled tomatoes, grated cheese, breadcrumbs and oil.

Are you curious to try it? Let's move straight to the kitchen!

Preparing the recipe for aubergine zuccotto

1. To begin, wash the aubergines under running water and cut the two ends.
2. Cut the pulp first into slices and then into small cubes . Arrange them on a plate, interspersing rows of cubes with layers of coarse salt; then, place on a plate and press, so that they lose excess water and bitter flavour. Leave them like this for at least 1 hour.
3. In the meantime, take a pan and pour a drizzle of oil on the bottom.
4. Add the finely chopped garlic and leave to brown over a moderate heat.
5. Also pour in the peeled tomatoes and cook for 30 minutes over low heat , after seasoning with fine salt and pepper. Once finished, add the basil and let cool.
6. Once the resting time of the aubergine pulp is over, rinse the cubes under running water and dry them.
7. Fill a pan with seed oil and heat it; then, immerse the vegetable cubes to fry them.
8. When they are golden brown, collect them with a slotted spoon and leave them to dry on a tray covered with absorbent paper.
9. Salt the aubergine pieces, then add them to the pan with the tomatoes.
10. First add the grated parmesan and mix; then, do the same with the breadcrumbs, mixing everything well.
11. Take a hemisphere mold, suitable for giving it the shape of a pumpkin, and line the inside with a sheet of cling film.
12. Inside, pour the mixture making it adhere well to the walls of the container. Once finished, level the surface well.
13. Cover with cling film, then leave to rest in the fridge for at least 3 hours.
14. After this time, you can turn it onto a plate and serve it.

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Eggplant parmigiana: the classic and timeless recipe