Ingredients
Scale
- 2 cups butternut squash, cubed
- 2 tbsp olive oil
- 1 tsp sea salt, divided
- 1/4 tsp black pepper
- 3 large cloves garlic
- 1/4 cup heavy cream
- 1 cup grated parmesan cheese, divided
- 1 large eggplant
- 1/4 cup olive oil
- 2 eggs
- 1/3 cup bread crumbs
- 8oz fresh mozzarella cheese, sliced thin
Instructions
- Preheat oven to 425°F
- Toss butternut squash with olive oil, sea salt and pepper
- Spread onto a large baking sheet in a single layer
- Wrap garlic cloves in aluminum foil, place on baking sheet
- Bake butternut squash and garlic for 50 minutes, cool until cool enough to handle
- In food processor, process butternut squash, garlic, heavy cream and 1/2 cup parmesan cheese until smooth, set aside
- Slice eggplant into 1/4 inch slices, brush with olive oil, sprinkle with sea salt
- Reduce oven temperature to 400°F
- Lay eggplant slices on a baking sheet
- Bake for 10 minutes, 5 minutes on each side
- Whisk together eggs
- Combine bread crumbs and 1/2 cup parmesan cheese, pour onto a plate
- Dip each slice of eggplant in the egg and then coat with bread crumb mixture
- In a baking dish Layer 1 slice of eggplant, thick coating of butternut squash sauce and 1 slice of mozzarella cheese, repeat with all the eggplant slices
- Bake for 20 minutes
- Serve hot