Parmigiana Pies

1 comment

with courgettes

Something very easy but very useful to clear fridge and pantry from leftovers in “dangerous” condition …

(makes 4)
2 courgettes
1 stale bread roll
Vegan mozzarella cheese (or here)
tomato sauce
four slices of aubergine
EVO oil

Cut the courgettes lengthwise very thinly (I used a potato peeler), and grill on both sides, meanwhile grease four molds with extra virgin olive oil
Grill the aubergine slices as well (you’ll use them as a “cap”)
Cut the bread into fairly thin slices and dice mozzarella cheese
Arrange the sliced ​​zucchini into the molds, so as to cover as much area as possible (so that they’ll come out better from the molds)

Proceed with the other layers: first the diced mozzarella cheese, then bread, then two abundand spoonfuls of sauce for each mold, so that all holes will be filled.
Then, close the molds with the “caps” (the aubergine slices).

Bake at 180°C for 15 minutes and remove from the molds directly on the plates. Beware, though: everything will collapse at the very first touch of the fork!

Chef: Betti from VeganBlog

  1. acorn 25 May 2011 at 21:26

    nice idea, I was just looking for something fresh and light as a starter

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