Courgette parmigiana

  • serves 6 sharing
  • A little effort

Parmigiana is a classic northern Italian dish usually made with aubergine. This version substitutes the aubergine for courgette and mozzarella or ricotta for a fresher taste. It works really well as part of a sharing menu. The recipe was taken from Sharing Puglia: Simple, Delicious Food From Italy's Undiscovered Coast (£25, Hardie Grant).



  • courgettes 5-6, sliced about 1cm thick
  • eggs 2
  • flour for coating
  • olive oil
  • egg 1, hard-boiled and sliced
  • pecorino 30g, grated
  • ricotta 500g
  • basil 6 – 8 leaves
  • rocket 2 handfuls
  • extra-virgin olive oil 5 tbsp 


  • Step 1

    For the basil and ricotta pesto, put all the ingredients in a food processor, season, add a splash of warm water and whizz until smooth, then set aside.

  • Step 2

    In a pan of boiling salted water, parboil the courgettes for 2-3 minutes, then drain well and pat them dry with paper towel.

  • Step 3

    Beat the eggs in a bowl. Put the flour in a separate bowl. Coat the courgette slices first in the flour and then dip them in the egg.

  • Step 4

    Heat 4 tbsp olive oil in a wide frying pan over medium heat, and fry the courgette for about 3 minutes on each side.

  • Step 5

    Heat the oven to 180C/fan 160C/gas 4. In a 20cm square or round baking dish, put a layer of courgette slices, followed by half the basil and ricotta pesto, half the sliced boiled egg and half the grated pecorino. Continue layering the courgette, pesto, egg and pecorino, finishing with grated pecorino on top. Season well with salt and pepper. Cover with foil and bake in the oven for 20–25 minutes, then finish under a hot grill for 8–10 minutes until golden.