Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, aubergines with mozzarella and lemony breadcrumbs. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Heat another tbsp of oil in a frying pan. 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. Great recipe for Aubergines with mozzarella and lemony breadcrumbs.
Aubergines with mozzarella and lemony breadcrumbs is one of the most popular of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Aubergines with mozzarella and lemony breadcrumbs is something that I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have 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:
- Make ready 4 medium aubergines
- Make ready Olive oil
- Prepare Salt
- Make ready Pepper
- Take Tbsp olive oil
- Get 1 medium onion
- Take 3 cloves garlic
- Prepare Tbsp red wine vinegar
- Get Tbsp tomato puree
- Get 2 x 400g tins of chopped tomatoes
- Make ready Handful basil (chopped or dry)
- Make ready Splash Worcester sauce
- Take 2 slices bread or 100g is fresh breadcrumbs
- Take 1 lemon (zest and juice)
- Take 200 g ball of mozzarella
- Make ready Serve with
- Get Dressed salad
- Make ready Grains or pasta
Aubergines with mozzarella and lemony breadcrumbs. A simple vegetarian bake made with mozzarella and aubergine will out-class any lasagne ready-meal. This is designed to be a low cost recipe. Dip aubergine sandwiches into egg and coat in breadcrumbs.
Steps 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.
This is designed to be a low cost recipe. Dip aubergine sandwiches into egg and coat in breadcrumbs. Place on the prepared baking tray and. Aubergine parmigiana (aka melanzane alla parmigiana, or parmesan aubergine Del Conte layers slices of hard. Spread evenly on the tray and tear over the mozzarella.
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