Preheat the oven to 190C. September 13, 2017. Brush the aubergine slices with olive oil and season well with salt and pepper on both sides. Find our privacy policy with more details here. Alternatively, heat the grill to high, place half of the aubergine slices on a baking tray and grill for 3-4 minutes on each side. This wholesome aubergine and mozzarella bake takes inspiration from Italian cuisine. Season the sauce, to taste, with salt and pepper. Add the garlic and continue to cook for two minutes. Follow with a third of the remaining tomato sauce and top with a third of the mozzarella. Bring a large pot of water to a boil. Sprinkle shredded mozzarella on top. Simmer for 20 to 30 minutes, until the sauce has thickened. Top with a third of the aubergine slices. In May 2013 this recipe was costed at £3.60 at Asda, £2.39 at Tesco and £3.42 at Sainsbury’s. Repeat the process for another two layers finishing with tomato sauce and the mozzarella. Read about our approach to external linking. The Chicken, Aubergine and Mozzarella Bake recipe out of our category Chicken! Get our latest recipes, competitions and cookbook news straight to your inbox every week In a deep dish, layer the tomato sauce followed by a layer of aubergines and then potatoes. Lightly brush some large non-stick baking sheets with olive oil and arrange the aubergine slices in a single layer on each. Aubergine and mozzarella bake. Reduce the heat and simmer gently for 20-30 minutes, or until the tomato sauce is thickened and flavoursome. Follow with a third of the remaining tomato sauce and top with a third of the mozzarella. Dip eggplant rounds in egg, then dredge in breadcrumbs, turning to coat completely; transfer to prepared baking sheet. Repeat until you’ve used up all the ingredients, finishing with a little sauce. Divide the tomato ragu into 3 portion, and spread ⅓ cup on top of aubergine. Bake for about 20 minutes at 200 degrees. Bake the eggplant for 20 minutes at 350 F/180 C. Top with sliced or shredded Mozzarella cheese and bake for 8 minutes longer, or until cheese is melted. Aubergine, Tomato & Mozzarella Bake Preheat the oven to 200C/400F/Gas 6. Heat the oil in a saucepan over a medium heat and fry the onion for about 4 minutes, until soft and translucent. Baked Orzo with Eggplant and Mozzarella Adapted from Yotam Ottolenghi. Add the garlic and continue to cook for two minutes. Heat a large, wide-based pan (preferably an oven-proof casserole dish) with a generous drizzle of olive oil over a medium-high … This is one of my almost forgotten mid-week favourites! Oil a rimmed baking sheet. Cover the bottom of a 30cm x 20cm baking dish with 2 tablespoons of the sauce. Then sliced mozzarella together with the cheddar. mozzarella cheese, panko bread crumbs, eggplant, grated Parmesan cheese and 5 more Baked Eggplant Parmesan Spinach Tiger coconut oil, salt, eggplants, tomato sauce, gluten, eggs, mozzarella cheese and 3 more Place into the preheated oven and bake for 25-30 minutes, or until the dish is bubbling and the mozzarella melted and golden-brown on top. Once cooked, place the aubergine on some kitchen paper to absorb any excess oil. Delicious! Scatter with the mozzarella. In an oven-safe dish, lay the first layer of potatoes (optional). www.mc2creativeliving.com/eggplant-fan-with-tomato-and-mozzarella Aubergine and Mozzarella Bake My love of Italian food continues today with an Aubergine and Mozzarella bake based on the dish "Petto di pollo alla parmigiana" featured in The Italian Diet recipe book by Gino D'acampo. Serve with crusty bread. Lay two-thirds of the slices over the tomatoes. Season aggressively with salt. Step 1: Mix all the spices ( sumac, black pepper, salt and oregano) and sprinkle on top of tomato sauce. Serves 4-6 (main course/side dish) 1.5kg aubergines Fine salt 2 tbsp olive oil 3 cloves of garlic, crushed 800g good tinned tomatoes 150ml red wine … Remove from the oven and allow to … Continue with the rest of the slices until they are all golden-brown. Serve with a grind of black pepper, salad, pasta or polenta to keep the dish gluten-free. Reheat the Classic Tomato Sauce and stir through the cayenne pepper. A simple vegetarian bake made with mozzarella and aubergine will out-class any lasagne ready-meal. Registered number: 861590 England. Heat a griddle pan until smoking hot and then griddle in batches for 2-3 minutes on each side, or until all the slices are golden brown. This is layered like lasagne but made with aubergine instead of pasta. Get our latest recipes straight to your inbox every week. Weigh the aubergines down using something heavy, like a saucepan filled with water, and leave for 30 minutes so that the aubergine can release its bitter juices.Preheat the oven to 180˚C/350˚F/gas 4. Pour in the tomatoes and mix well, breaking up any larger bits with the back of your spoon. Bake until the mozzarella has melted, typically 10-15 minutes. Try them out! Repeat the layers, finishing with sliced mozzarella. Bake in the oven for 30–40 minutes until golden brown. Repeat the process for another two layers finishing with tomato sauce and the mozzarella. Add some of the tomatoes, add some pepper & parsley and top with some of crumbled feta. Sprinkle generously with mozzarella and Parmesan. Add a little more oil to the pan if needed. Sprinkle with salt and cover with kitchen paper. Place into the preheated oven and bake for 25-30 minutes, or until the dish is bubbling and the mozzarella melted and golden-brown on top. Heat a saucepan over a medium heat. Next, add a layer of aubergine, then sauce, then mozzarella. Season with a pinch of salt and pepper and bring to a simmer. Blitz 15g of basil leaves and stalks with eight tablespoons of olive oil to a vivid green dressing in a blender or food processor. We use cookies on this site and by continuing to browse it you agree to sending us your cookies. Repeat these layers (aubergine, sauce, … Remove and leave to one side once cooked. I used to cook it weekly but it somehow made it off of my regular rota. Make the classic tomato sauce. Grind black pepper over, and scatter over the aubergine. Preheat the oven to 230°C (210°C fan) mark 8. Fry the onion for 4-5 minutes, or until softened. The original called for a lot of carrots and celery (4 carrots, 3 celery stalks) but I wanted them to just be a background flavor, not main ingredient. Cut the aubergine [s] into small bite-sized pieces. Bake uncovered until cheese is bubbly, about 15 minutes. We’d love to pop into your email inbox every Friday with foodie give-aways, cookbook news and inspiring recipes just like these. Oven cook on 200°C/180°C fan/ 6 gas for 15-20 minutes until bubbling and the mozzarella is golden. Stir in the tomatoes, tomato purée, sugar, cayenne pepper and stock cube. Add the shredded mozzarella on top, then move the pasta bake to the oven. Then top the slices with mozzarella cheese and remaining 1/3 cup Parmesan cheese. Repeat these layers (aubergine, sauce, mozzarella and Parmesan) until you have used all the aubergine, finishing with a layer of sauce and Parmesan (no mozzarella).Cook in the oven for 40 minutes, or until golden brown and cooked through. Add the garlic to the onion and cook for 30 seconds; be careful not to let it burn. Make this classic bake, also known as melanzane parmigiana, for guests. It is a typical dish made all over Italy, but we like to think it originates in Parma. 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