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Courgette Parmigiana

The traditional recipe of the Parmigiana is made with aubergines, but - as I love doing experiments in the kitchen - I decide to swap aubergines for courgettes and make it lighter as the courgettes are not fried as the recipe asks.

The result was amazing, I literally love it! You can bake it in a big ovenproof tray or - as I do - in small tapas terracotta dishes as an appetiser.

5 green courgettes Salt and freshly ground pepper 3 x 125grMozzarella plaits, sliced 1 tbsp shredded basil leaves 5 tbsp grated parmesan

Tomato Sauce
1 tbsp tomato purée 3 tbsp olive oil 1 medium onion, chopped 2 garlic cloves, chopped 2 x 400g tins chopped plum tomatoes
Slice the courgettes with a mandoline slicer, the thickness should be 2-3 mm. Sprinkle lightly with salt, place in a colander and leave for 30 minutes, then rinse and drain.
Meanwhile, make the tomato sauce. Heat the oil in a saucepan over a medium heat. Fry the onion and garlic gently - let them soften but not colour. Add the tomatoes, tom…

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