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Butternut Squash Eggplant Parmesan

Butternut Squash Eggplant Parmesan

Course Main Course
Cuisine Italian
Keyword butternut eggplant parmesan, Butternut squash parmesan, eggplant parmesan, squash parmesan
Prep Time 40 minutes
Cook Time 1 hour
Servings 8
Author Lora Wiley-Lennartz

Ingredients

  • 1 lb butternut squash
  • 1 lb eggplant
  • Olive oil for brushing and frying
  • Kosher salt and freshly ground black pepper
  • 2 large garlic cloves
  • 28 oz whole tomatoes
  • 1 tablespoon tomato paste
  • 2 teaspoons honey
  • 1 teaspoon dried oregano
  • 3 eggs
  • 1/2 cup flour
  • 1.5 cups Panko breadcrumbs
  • 1.5 lbs Mozzarella cheese
  • 2 cups shaved Parmesan Cheese
  • Basil for garnish

Instructions

  1. Preheat the oven to 400°F
  2. Place the whole butternut squash on a parchment-lined baking sheet.
  3. Bake for 25 minutes until it starts to soften.
  4. Remove from oven and let cool.
  5. Cut the eggplant into round slices.
  6. Brush both sides with olive oil and season with salt and pepper.
  7. Transfer to a parchment-lined baking sheet.
  8. Bake for 15 minutes. Flip the slices and bake for another 15 minutes.
  9. Remove from oven and let cool.
  10. When the squash is cool enough to handle, peel, de-seed, and cut into round slices.
  11. Lay them on the baking sheet. Brush with oil and season with salt and pepper.
  12. Bake for 10-15 minutes until tender but not mushy. They should still hold their shape.
  13. Remove from oven and let cool.
  14. Puree the tomatoes in a food processor.
  15. Peel and mince the garlic cloves.
  16. Heat 2 tablespoons of olive oil in a pot.
  17. Add the garlic and stir until it becomes fragrant.
  18. Add the tomatoes and paste and bring to a boil.
  19. Season with salt, pepper, sugar, oregano, and chili flakes.
  20. Reduce the heat to low and simmer for 20 minutes.

  21. Stir in the honey. cook for another 10 minutes. Remove from the heat.

  22. Beat the eggs with a fork.
  23. Arrange the eggs, panko, and flour on separate flat dishes.
  24. Heat 3 tablespoons of olive oil in a large skillet.
  25. Coat the eggplant and squash slices in flour.
  26. Then dip them in egg and dredge them in panko.
  27. Cook in the oil until crispy.
  28. Spread sauce on the bottom of a large casserole dish.
  29. Layer the eggplant and squash slices on top to cover the sauce.
  30. Cover with slices of mozzarella.
  31. Repeat, then top with the rest of the sauce and distribute the parmesan cheese.
  32. Bake for 30 minutes at 400°F.
  33. Garnish with basil and serve in the pan.