About this recipe:A wonderful vegetarian dish that everyone will love. Courgettes are coated in a Parmesan crumb, pan-fried with mozzarella and served with tomato sauce.
60g seasoned breadcrumbs
40g grated Parmesan cheese
1 teaspoon garlic salt
5 tablespoons olive oil
120g grated mozzarella cheese
250g tomato based pasta sauce, heated
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Method Prep:17min › Cook:8min › Ready in:25min
Beat the eggs in a shallow bowl. In a second bowl, mix seasoned breadcrumbs, grated Parmesan cheese and garlic salt.
Slice the courgette into 5mm rounds, using a sharp knife or mandoline.
Heat the olive oil in a large frying pan over medium heat until the oil is rippling, but not smoking.
Dip the courgette slices into the beaten egg, then into the crumbs and place in the frying pan in a single layer. Fry the courgette slices until golden brown, about 3 minutes, then flip them over and fry until the slices are cooked through, tender yet firm and golden brown on the other side. Sprinkle the mozzarella cheese over the slices and cook the slices 1 to 2 more minutes to allow the cheese to melt.
To serve, spoon hot pasta sauce onto plates and top with fried courgette slices and melted cheese.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.