Pumpkin Parmigiana

Description

The dish is prepared without unnecessary complications. You can use any cheese, for example, smoked. Optionally, add rosemary, a few slices of smoked bacon or ham. The finished dish can be stored in the refrigerator for up to 3 days and simply reheated before serving. Alternatively, you can bake the pumpkin in advance, assemble the dish the next day, and serve it hot with fresh bread. The finished dish is ready to be served.

Instructions

1. 1

   Step 1

   Cut the pumpkin into pieces about 4 mm thick. You can leave the skin on or peel it off. Coat each piece in flour on both sides.

2. 2

   Step 2

   Place the pumpkin pieces on a baking sheet lined with parchment paper, drizzle with olive oil, season with salt, and bake in the oven at 180 degrees Celsius for 15 minutes. Let the roasted pumpkin cool on the baking sheet.

3. 3

   Step 3

   Slice the mozzarella into thin slices, grate the Parmesan.

4. 4

   Step 4

   Grease the baking dish with oil, place the pieces of pumpkin in a single layer, top with slices of mozzarella, and 1 tablespoon of grated Parmesan.

5. 5

   Step 5

   Continue layering until all ingredients are used up.

6. 6

   Step 6

   Cover the baking dish with a sheet of foil and bake in a preheated oven at 180°C for 40–45 minutes. During the last 10 minutes, remove the foil, increase the temperature to 200°C, and bake under the broiler until a golden crust forms.

7. 7

   Step 7

   Place the dish on the table and let it rest for 15 minutes before serving.