Instructions. Slice your aubergine into medium thick slices, season lightly with salt and pepper on both sides and set aside. Prepare two plates or shallow pasta bowls. Add eggs to one bowl and whisk them lightly and breadcrumbs to another bowl. Dip your aubergine slices (one at a time) in egg followed by breadcrumbs. Reheat the Classic Tomato Sauce and stir through the cayenne pepper. Cover the bottom of a 30cm x 20cm baking dish with 2 tablespoons of the sauce. Top with a layer of aubergine and lightly spread with 4 tablespoons of sauce. Sprinkle generously with mozzarella and Parmesan. Repeat these layers (aubergine, sauce, mozzarella and Parmesan) until.
Aubergines au four à la mozzarella Recette de Aubergines au four à la mozzarella Marmiton
Preheat the oven to 180C. Slice the aubergine into 3mm slices, then score the surface of each one with a sharp knife. Sprinkle them with salt. Heat the oil in a large heavy-based frying pan, and. Halved aubergines stuffed with a rich tomato-aubergine & caper sauce, layered with breadcrumbs, pecorino, thyme and mozzarella. A delicious vegetarian main or side dish. Salads & Sides, Savoury, Summer. aubergine, mozzarella, tomatoes, vegetable. Preheat your oven to 180°C fan (350°F). Cut the aubergines in half down their lengths. 1. Set a colander over a bowl. Set out several layers of paper towels to drain the eggplant. Have on hand 1 large platter and 2 rimmed baking sheets, each fitted with a metal rack. 2. Cut the. Step 2. While the aubergine is being salted make the tomato sauce. Cook the onion, garlic, parsley and thyme gently in the oil until tender, without browning. Add the remaining sauce ingredients, bring to the boil and cook hard until good and thick with no trace of wateriness. Taste and adjust seasoning.
Recette Aubergines à la mozzarella Recette AZ
"This is a simple version of the classic northern Italian baked dish, melanzane alla parmigiana." - Gino D'Acampo. Perfect as antipasti or a light lunch with crusty bread, these elegant little stacks contain all the fresh flavours of Italy - aubergine, juicy tomatoes, creamy mozzarella, salty Parmesan and basil-infused olive oil. Directions. Step 1. Preheat the oven to 230°C (210°C fan) mark 8. Lightly brush some large non-stick baking sheets with olive oil and arrange the aubergine slices in a single layer on each. Place the aubergine and cherry tomatoes in a roasting tin with the garlic cloves, oregano and lemon zest. Season well and toss with 3 tbsp of the olive oil. Roast in the oven for 25-30 minutes until the aubergine is soft and the tomatoes are bursting. Meanwhile, cook the pasta in boiling salted water according to the packet instructions. Put a the olive oil in the base of a wide, deep pan. Add the chopped red onion and put the lid on. Sweat the onion on a low heat until it is translucent, but not brown - about 5 minutes. Meanwhile you can chop the other veggies. Turn the heat up high and add the aubergine.
Cheesy Aubergine, Mozzarella & Tomato Melts Recipe Abel & Cole
Step By Step. Pour 4 tbsp regular olive oil into a small saucepan and place over a medium heat. Add the garlic, and, as soon as it starts to sizzle, fry for 10 seconds. Pour in the chopped tomatoes and add 10 basil leaves and 1 tsp salt. Stir with a wooden spoon and allow to simmer for 15 minutes, stirring occasionally. Cut aubergine into rings 5cm thick. Place in roasting dish. Brush with half oil& shake over half salt. Place sliced tomatoes on each, then sliced mozzarella. Sprinkle top with remainder salt, olive oil, pepper& garlic. Bake for 20 minutes on 200°C. Sprinkle with fresh basil& serve.
Method. Heat the oven to 220C. Place the aubergines in a small roasting tin, drizzled with just a little oil, and bake in the oven for 30 mins, until the flesh has started to sink and the skin split a l ittle, but they aren't fully cooked. Remove from the oven and use a sharp knife to split the aubergines in half lengthways. Cut the aubergine into small bitesized pieces. Heat a large, wide-based pan (preferably an ovenproof casserole dish) with a generous drizzle of olive oil over a medium-high heat. Once hot, add the.
Aubergines grillées, tomates et mozzarella gourmandiz.be Recept
Method. Preheat the oven to 200C/400F/Gas 6. Heat a saucepan over a medium heat. Add one tablespoon of the olive oil and, once hot, add the onion and a pinch of salt. Fry the onion for 4-5 minutes. Save this Aubergine, tomato, and mozzarella stack (Torre di melanzane, pomodori e mozzarella) recipe and more from Gino's Italian Escape: A Taste of the Sun: 100 Easy Italian Recipes to Enjoy.
