serves: 8 to 12 servings
Another wonderful way to use bread-something that we always have in abundance in our house, fresh, day old, and dried-is as an element of many savory dishes. It is used in appetizer gratinate, in soups and salads, and day old bread is great in desserts.
Here bread slices are the base and substance of a summer-time vegetable lasagna, in place of pasta. I give you two versions, one with raw zucchini, one with briefly sautéed eggplant slices. Assembly and baking are the same. You could multiply the recipe and make this as a big party or picnic dish. It's wonderful warm or room temperature as a hearty side dish.
To vary: use egg-battered zucchini strips for a scrumptious lasagna; or roast the eggplant instead of frying it; or combine zucchini and eggplant (sauté zucchini slices first though).
2 pounds zucchini, firm and unblemished
½ teaspoon salt
2 tablespoons extra-virgin olive oil
2 tablespoons soft butter, for the baking pan
12 slices country bread, day-old from a 1-1/2 pound loaf
6 cups Tomato sauce
2 cups Parmigiano-Reggiano, grated
Rinse and dry the zucchini, slice off the stem and trim the blossom end. With a sharp long bladed knife (or a mandolin if you have one) cut very thin lengthwise slices, about an 1/8-inch thick. Put them in large bowl, sprinkle over the 1/2 teaspoon of salt and the 2 tablespoons of oil and toss to coat the slices with the seasonings.
Arrange a rack in the center of the oven and preheat to 400 degrees. Cut the crusts off the bread slices. If they are soft and fresh, you can dry them briefly in the oven but don't let them get crisp or brown.
Butter the bottom and sides of the baking pan generously. Spread a cup of the tomato sauce in a thin layer in the bottom of the pan. Cover the bottom with a single layer of bread slices. Trim the slices and cut them in pieces so they fit close together and lie flat (but you don't have to fill every small crack or hole). Spoon about 2 cups of sauce onto the bread and spread it evenly.
Make a layer of zucchini (or sautéed eggplant), using half the slices. You can lay them crosswise or lengthwise in the pan, whichever way fits best. Overlap the slices as necessary to make an even layer that completely covers the sauce. Press down gently to condense the lasagna and make more room in the pan, then sprinkle 1 cup of grated cheese evenly over the top.
Now repeat the layering: Arrange another layer of bread slices and trimmed pieces. Cover the bread with 2 more cups of sauce, spread evenly. Lay out the rest of the zucchini (or eggplant) slices in an overlapping layer. Spread the remaining tomato sauce, about a cup, in a thin layer. Sprinkle another cup of cheese (or more!) in a generous layer over the top of the lasagna.