Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, aubergines with mozzarella and lemony breadcrumbs. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Great recipe for Aubergines with mozzarella and lemony breadcrumbs. Roughly chop up the aubergine flesh from earlier. Heat a large non-stick frying pan over a medium heat.
Aubergines with mozzarella and lemony breadcrumbs is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Aubergines with mozzarella and lemony breadcrumbs is something which I’ve loved my entire life.
To begin with this recipe, we must first prepare a few components. You can cook aubergines with mozzarella and lemony breadcrumbs using 18 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Aubergines with mozzarella and lemony breadcrumbs:
- Take 4 medium aubergines
- Get Olive oil
- Make ready Salt
- Prepare Pepper
- Make ready Tbsp olive oil
- Prepare 1 medium onion
- Take 3 cloves garlic
- Take Tbsp red wine vinegar
- Get Tbsp tomato puree
- Make ready 2 x 400g tins of chopped tomatoes
- Prepare Handful basil (chopped or dry)
- Prepare Splash Worcester sauce
- Prepare 2 slices bread or 100g is fresh breadcrumbs
- Get 1 lemon (zest and juice)
- Take 200 g ball of mozzarella
- Prepare Serve with
- Prepare Dressed salad
- Take Grains or pasta
Cooking at home with the chiappa sisters by michaela emanuela and romina chiappa.. Spread evenly on the tray and tear over the mozzarella. Sprinkle with breadcrumbs and grate over the Parmesan, then slide back under the grill. Grill until the cheese has melted.
Instructions to make Aubergines with mozzarella and lemony breadcrumbs:
- Cut the aubergines in half lengthways and score the flesh in a crisscross pattern. Lay in a large baking tray and drizzle with oil, salt and pepper. Place in a preheated over at 180C for 30 mins.
- Chop the onion and crush the garlic. Heat a tbsp of oil in a pan over a low heat, and add the onion and soften for 5-6 mins. Then add the garlic and cook for another 3 mins.
- Turn up the heat and add the red wine vinegar. Then stir in the tomato puree and add the chopped tomatoes. Simmer for 10 mins.
- Make the breadcrumbs if needed. Cut the crusts off the sliced bread. Lightly toast the slices. Whizz in a blender or food processor and set aside.
- After 10 mins add the basil, Worcester sauce and some salt and pepper the the tomato sauce. The turn up the heat to thicken it for about 5 mins. Once the aubergines are soft remove from the oven and spoon on the tomato sauce. Return to the oven for 10 mins.
- Heat another tbsp of oil in a frying pan. Add the breadcrumbs and the lemon zest and fry for 2-3 mins. Then add the lemon juice and mix well to try and avoid clumps.
- Remove the aubergines from the oven and tear pieces of mozzarella over them and sprinkle with the lemony breadcrumbs. Return to the oven for a final 5 mins.
- Serve with the salad and some grains, or some pasta.
Mix well, then toss through the rocket. Put half of the tomato sauce in an oiled baking tray. Arrange potato slices and top with some aubergine mixture. Repeat the process by creating layers of potatoes, aubergines and tomato sauce. Cover the top with breadcrumbs and parmesan.
So that’s going to wrap this up with this special food aubergines with mozzarella and lemony breadcrumbs recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
