How to Make Appetizing Aubergines with mozzarella and lemony breadcrumbs

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.

Place on the prepared baking tray and. Aubergine parmigiana (aka melanzane alla parmigiana, or parmesan aubergine Del Conte layers slices of hard-boiled egg along with the mozzarella, which is apparently quite common in Italy. Toss the breadcrumbs with a little olive oil and Parmesan and sprinkle on top. You can cook Aubergines with mozzarella and lemony breadcrumbs using 18 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Aubergines with mozzarella and lemony breadcrumbs

1. You need 4 of medium aubergines.
2. You need of Olive oil.
3. It's of Salt.
4. It's of Pepper.
5. You need Tbsp of olive oil.
6. You need 1 of medium onion.
7. It's 3 cloves of garlic.
8. You need Tbsp of red wine vinegar.
9. Prepare Tbsp of tomato puree.
10. It's 2 of x 400g tins of chopped tomatoes.
11. You need Handful of basil (chopped or dry).
12. You need Splash of Worcester sauce.
13. You need 2 slices of bread or 100g is fresh breadcrumbs.
14. It's 1 of lemon (zest and juice).
15. It's 200 g of ball of mozzarella.
16. You need of Serve with.
17. You need of Dressed salad.
18. You need of Grains or pasta.

Crispy breadcrumbs, melty cheese and the soft aubergine and rice… they're little balls of heaven. I experimented with making some slightly larger rice balls and some smaller ones, and I think the smaller ones worked better - they were neater, and held together more tightly. Mix the breadcrumbs and polenta together on a plate. Dip each aubergine parcel first in the egg and then the breadcrumb mixture to coat.

Aubergines with mozzarella and lemony breadcrumbs instructions

1. 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..
2. 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..
3. 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..
4. 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..
5. 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..
6. 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..
7. 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..
8. Serve with the salad and some grains, or some pasta..

Remove cocktail sticks and serve with salad and crusty bread. Photo "Aubergine with mozzarella" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license. Le secret de cette recette réside dans la « minceur » des tranches. À défaut d'utiliser une mandoline, utiliser un couteau bien aiguisé et trancher les. Here's my marinated mozzarella balls for you to enjoy. When you think of Italian cheese, two come to mind immediately - mozzarella and Parmesan.

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