Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, aubergines with mozzarella and lemony breadcrumbs. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Aubergines with mozzarella and lemony breadcrumbs is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Aubergines with mozzarella and lemony breadcrumbs is something which I’ve loved my entire life.
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.
To get started with this particular recipe, we have to first prepare a few components. 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
- Get Olive oil
- Prepare Salt
- Prepare Pepper
- Take Tbsp olive oil
- Make ready 1 medium onion
- Get 3 cloves garlic
- Get Tbsp red wine vinegar
- Make ready Tbsp tomato puree
- Prepare 2 x 400g tins of chopped tomatoes
- Take Handful basil (chopped or dry)
- Prepare Splash Worcester sauce
- Get 2 slices bread or 100g is fresh breadcrumbs
- Take 1 lemon (zest and juice)
- Take 200 g ball of mozzarella
- Get Serve with
- Get Dressed salad
- Prepare 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.
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.
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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