Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, aubergines with mozzarella and lemony breadcrumbs. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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. See great recipes for Ricotta donut balls too!

Aubergines with mozzarella and lemony breadcrumbs is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Aubergines with mozzarella and lemony breadcrumbs is something which I’ve loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can cook aubergines with mozzarella and lemony breadcrumbs using 18 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Aubergines with mozzarella and lemony breadcrumbs:

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

Heat a generous dash of oil in a large frying pan and brown breaded aubergines until cheese is melted. A weeknight twist on an Italian classic. Mix well, then toss through the rocket. Aubergine parmigiana is one of the most iconic Italian dishes.

Steps to make Aubergines with mozzarella and lemony breadcrumbs:

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.

It is made with fried aubergine slices, layered with tomato sauce, mozzarella and Parmigiano Reggiano. The dish is then baked till golden brown. Puis, rincez et ??pongez les aubergines. Placer un b??tonnet de mozzarella ?? l'extr??mit?? de chaque tranche. Photo "Aubergine with mozzarella" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license.

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