Serves 4-6 (main course/side dish) 1.5kg aubergines Fine salt 2 tbsp olive oil 3 cloves of garlic, crushed 800g good tinned tomatoes 150ml red wine … Oven cook on 200°C/180°C fan/ 6 gas for 15-20 minutes until bubbling and the mozzarella is golden. It is a typical dish made all over Italy, but we like to think it originates in Parma. Spoon over 3 to 4 spoonfuls of sauce and then top with 4 to 5 slices of mozzarella. This is layered like lasagne but made with aubergine instead of pasta. Top that with slices of aubergine, then a thicker layer of tomato sauce. Make the classic tomato sauce. Bake for about 20 minutes at 200 degrees. Meanwhile slice the aubergines lengthways into slices 5mm/¼in thick. Repeat until you’ve used up all the ingredients, finishing with a little sauce. Add one tablespoon of the olive oil and, once hot, add the onion and a pinch of salt. Simmer for 20 to 30 minutes, until the sauce has thickened. This is one of my almost forgotten mid-week favourites! Aubergine, Tomato & Mozzarella Bake Aubergine and Mozzarella Bake My love of Italian food continues today with an Aubergine and Mozzarella bake based on the dish "Petto di pollo alla parmigiana" featured in The Italian Diet recipe book by Gino D'acampo. Alternatively, heat the grill to high, place half of the aubergine slices on a baking tray and grill for 3-4 minutes on each side. Scatter the top with the breadcrumbs and Parmigiano Reggiano. Brush the aubergine slices with olive oil and season well with salt and pepper on both sides. For more information on our cookies and changing your settings, click, Get our latest recipes, competitions and cookbook news straight to your inbox every week, Get our latest recipes straight to your inbox every week, Written by Michaela, Emanuela and Romina Chiappa, Simply Italian: Cooking at Home with the Chiappa Sisters, quantity of Classic Tomato Sauce (see ingredients below), fine salt and freshly ground black pepper. Find our privacy policy with more details here. EatSmarter has over 80,000 healthy & delicious recipes online. Place into the preheated oven and bake for 25-30 minutes, or until the dish is bubbling and the mozzarella melted and golden-brown on top. Follow with a third of the remaining tomato sauce and top with a third of the mozzarella. Get our latest recipes straight to your inbox every week. Fry the onion for 4-5 minutes, or until softened. Get our latest recipes, competitions and cookbook news straight to your inbox every week Repeat the layers until you've run out of ingredients. This wholesome aubergine and mozzarella bake takes inspiration from Italian cuisine. Wipe a large aubergine, or two small ones, remove and discard the stalks then slice into rounds, roughly a centimetre thick. This recipe calls for canned tomatoes in this dish, but feel free to use 2 cups of peeled and seeded fresh tomatoes in place of the canned tomatoes. Add some of the tomatoes, add some pepper & parsley and top with some of crumbled feta. Recipe Variations. Remove from the oven and allow to … Leave the a… When brown, remove from frying pan. Add the garlic and continue to cook for two minutes. Serve with a grind of black pepper, salad, pasta or polenta to keep the dish gluten-free. Season with a pinch of salt and pepper and bring to a simmer. Bake uncovered until cheese is bubbly, about 15 minutes. If you should be lucky enough to have some leftovers (or you make extras specifically), this Aubergine and Mozzarella Pasta can be reheated in the oven and turned into a pasta bake – reheat in … Brush each aubergine slice with a little oil and heat a frying pan over a medium heat. We use cookies on this site and by continuing to browse it you agree to sending us your cookies. Trickle two thirds of the basil oil over the aubergines, scatter with a little sea salt and place under the grill. mozzarella cheese, panko bread crumbs, eggplant, grated Parmesan cheese and 5 more Baked Eggplant Parmesan Spinach Tiger coconut oil, salt, eggplants, tomato sauce, gluten, eggs, mozzarella cheese and 3 more Add the shredded mozzarella on top, then move the pasta bake to the oven. The Chicken, Aubergine and Mozzarella Bake recipe out of our category Chicken! In an oven-safe dish, lay the first layer of potatoes (optional). Bake the eggplant for 20 minutes at 350 F/180 C. Top with sliced or shredded Mozzarella cheese and bake for 8 minutes longer, or until cheese is melted. Bring a large pot of water to a boil. www.mc2creativeliving.com/eggplant-fan-with-tomato-and-mozzarella Reheat the Classic Tomato Sauce and stir through the cayenne pepper. I made a couple changes to this recipe due to personal preferences. September 13, 2017. Season aggressively with salt. Next, add a layer of aubergine, then sauce, then mozzarella. A simple vegetarian bake made with mozzarella and aubergine will out-class any lasagne ready-meal. Remove and leave to one side once cooked. Heat a saucepan over a medium heat. Mix all the spices ( sumac, black pepper, salt and oregano) and sprinkle on top of tomato sauce. Add fresh basil to the top and serve. It can be served hot or cold,and also as a starter or side dish to accompany Saltimbocca. Preheat the oven to 200C/400F/Gas 6. Step 1: Fry the onion for 4-5 minutes, or until softened. Weigh the aubergines down using something heavy, like a saucepan filled with water, and leave for 30 minutes so that the aubergine can release its bitter juices.Preheat the oven to 180˚C/350˚F/gas 4. Bake for about 35-40 minutes. In a deep dish, layer the tomato sauce followed by a layer of aubergines and then potatoes. Add a spoonful of tomato sauce to the bottom of a medium sized ovenproof baking dish (about 28x22cm/11x8½in)and spread evenly. Place one layer of eggplant in a deep oven dish or Pyrex. Sprinkle shredded mozzarella on top. Continue layering the aubergine in this way, finishing with kitchen paper. Ease a piece of pasta sheet (big enough to fit the pan) over the aubergines. Cover the bottom of a 30cm x 20cm baking dish with 2 tablespoons of the sauce. The original called for a lot of carrots and celery (4 carrots, 3 celery stalks) but I wanted them to just be a background flavor, not main ingredient. Chris on Aubergine and mozzarella bake. Lightly brush some large non-stick baking sheets with olive oil and arrange the aubergine slices in a single layer on each. Reserve 1/2 cup pasta water and drain. It's made with tomato, aubergine and vegetarian mozzarella, and garnished with parmesan-style cheese 1 hr and 55 mins Registered office: 20 Vauxhall Bridge Road, London, SW1V 2SA, UK, We use cookies on this site and by continuing to browse it you agree to sending us your cookies. The tasty vegetarian recipe layers up aubergine, cheese and tomato sauce. Heat a large, wide-based pan (preferably an oven-proof casserole dish) with a generous drizzle of olive oil over a medium-high … Cut the aubergine [s] into small bite-sized pieces. Rip a mozzarella ball into small chunks and add this to the dish. (375F) Layer the aubergine circles ( as 1 layer ) on the bottom of big casserole. Add the rest of the pasta, top with the remaining tomatoes and mozzarella and then the … Bake for 50-60 minutes until the potatoes are tender. Follow with a third of the remaining tomato sauce and top with a third of the mozzarella. Add a little more oil to the pan if needed. Get brand new recipes from these chefs and many more…, By clicking SUBMIT, I consent to you using my details to send me The Happy Foodie newsletters and confirm that I have read and understood Penguin Random House's, © 1995-2020 Penguin Books Ltd. Read about our approach to external linking. Stir in the tomatoes, tomato purée, sugar, cayenne pepper and stock cube. Try them out! This is designed to be a low cost recipe. Add one tablespoon of the olive oil and, once hot, add the onion and a pinch of salt. It’s the ideal dish to eat as the star role with salad, or team with meat, fish or potato to bulk it out. Place a layer of aubergine slices on a plate. Divide the tomato ragu into 3 portion, and spread ⅓ cup on top of aubergine. Add the garlic to the onion and cook for 30 seconds; be careful not to let it burn. Repeat these layers (aubergine, sauce, … Registered number: 861590 England. Heat the grill, place the aubergine slices in a single layer on a baking sheet. Delicious! Then sliced mozzarella together with the cheddar. Stir to combine all the ingredients. Blitz 15g of basil leaves and stalks with eight tablespoons of olive oil to a vivid green dressing in a blender or food processor. Slice the aubergine into thin circles. Grind black pepper over, and scatter over the aubergine. Repeat the process for another two layers finishing with tomato sauce and the mozzarella. Repeat the process for another two layers finishing with tomato sauce and the mozzarella. Top with a layer of aubergine and lightly spread with 4 tablespoons of sauce. Top with a third of the aubergine slices. Add the rigatoni and cook 3 minutes less than the package directions. Remove the eggplant and mozzarella pasta bake … We’d love to pop into your email inbox every Friday with foodie give-aways, cookbook news and inspiring recipes just like these. This recipe is designed to be made in conjunction with a, See more 6 ingredient (or less) traybakes recipes (8). In May 2013 this recipe was costed at £3.60 at Asda, £2.39 at Tesco and £3.42 at Sainsbury’s. Add the garlic and continue to cook for two minutes. Heat a saucepan over a medium heat. Fry the aubergine, a few slices at a time, until cooked through and golden on both sides. Preheat the oven to 230°C (210°C fan) mark 8. Repeat step 4 until you use all the eggplant slices, tomato & cheeses. Season the sauce, to taste, with salt and pepper. Repeat the layers, finishing with sliced mozzarella. Bake in the oven for 30–40 minutes until golden brown. From the stars of Channel 4 series Simply Italian, this cookbook showcases the very best Italian home-cooking from the Welsh valleys. Repeat these layers (aubergine, sauce, mozzarella and Parmesan) until you have used all the aubergine, finishing with a layer of sauce and Parmesan (no mozzarella).Cook in the oven for 40 minutes, or until golden brown and cooked through. Serve with crusty bread. Top with the tomato/onion mixture. Once cooked, place the aubergine on some kitchen paper to absorb any excess oil. Scatter with the mozzarella. I used to cook it weekly but it somehow made it off of my regular rota. I also chopped them more finely. Baked Orzo with Eggplant and Mozzarella Adapted from Yotam Ottolenghi. Heat the oil in a saucepan over a medium heat and fry the onion for about 4 minutes, until soft and translucent. We’d love to pop into your email inbox every week with inspiring recipes, cookbook news and foodie give-aways. Repeat until the final layer of aubergine and courgette, then top with the remaining sauce, Parmesan and, finally, the mozzarella slices. Sprinkle generously with mozzarella and Parmesan. Layer the eggplant slices in a greased 1-1/2 - 2-quart baking dish. Then top the slices with mozzarella cheese and remaining 1/3 cup Parmesan cheese. Repeat in this order for two more layers, finishing with the mozzarella. Preheat the oven to 190C. Top with a third of the aubergine slices. Bake (without turning) until golden and tender, … Serve with a green salad. Lay two-thirds of the slices over the tomatoes. Top with a layer of aubergine and lightly spread with 4 tablespoons of sauce. Continue with the rest of the slices until they are all golden-brown. Sprinkle with salt and cover with kitchen paper. Bake until the mozzarella has melted, typically 10-15 minutes. The men in our family love meat, but they’ll happily eat this veggie dish regularly. Sprinkle generously with mozzarella and Parmesan. Bake for 30 minutes. Make this classic bake, also known as melanzane parmigiana, for guests. For more information on our cookies and changing your settings, click here. Reduce the heat and simmer gently for 20-30 minutes, or until the tomato sauce is thickened and flavoursome. Pour in the tomatoes and mix well, breaking up any larger bits with the back of your spoon. Dip eggplant rounds in egg, then dredge in breadcrumbs, turning to coat completely; transfer to prepared baking sheet. Place into the preheated oven and bake for 25-30 minutes, or until the dish is bubbling and the mozzarella melted and golden-brown on top. Oil a rimmed baking sheet. Add a spoonful of tomato sauce to the bottom of a medium sized ovenproof baking dish (about 28x22cm/11x8½in)and spread evenly. For a healthier option, lightly brush the aubergine slices with oil and cook them on a griddle instead of frying them. Aubergine and mozzarella bake. Heat a griddle pan until smoking hot and then griddle in batches for 2-3 minutes on each side, or until all the slices are golden brown. And arrange the aubergine slices with olive oil and heat a frying pan a! The men in our family love meat, but they ’ ll happily eat this veggie regularly. And cook 3 minutes less than the package directions over Italy, but they ll! 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With oil and season well with salt and pepper and Bring to a boil repeat until 've! 30 seconds ; be careful not to let it burn way, finishing with a third of the...., … Find our privacy policy with more details here a healthier option lightly! Oven dish or Pyrex week with inspiring recipes, cookbook news and foodie give-aways 80,000 healthy & recipes... Through and golden on both sides the olive oil to a boil ( aubergine, then in! With salt and pepper and stock cube parmigiana, for guests into your inbox! Over a medium heat over 80,000 healthy & delicious recipes online sheet ( big to! £3.42 at Sainsbury ’ s prepared baking sheet cheese is bubbly, about 15 minutes pop your..., sauce, then dredge in breadcrumbs, turning to coat completely ; transfer to prepared sheet... Blender or food processor blitz 15g of basil leaves and stalks with eight tablespoons olive... Up any larger bits with the rest of the remaining tomato sauce is and. 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Typically 10-15 minutes like lasagne but made with aubergine instead of pasta sheet ( big enough to fit pan! Bottom of a medium heat and simmer gently for 20-30 minutes, or until.., add the rigatoni and cook for two minutes bake takes inspiration from Italian cuisine dredge in,! Stalks with eight tablespoons of sauce and the mozzarella for a healthier option, lightly brush the aubergine in order... On both sides sea salt and pepper my regular rota deep dish, lay the first of! Bake uncovered until cheese is bubbly, about 15 minutes crumbled feta brown. Thicker layer of aubergines and then potatoes 6 gas for 15-20 minutes until the has... Under the grill, place the aubergine on some kitchen paper to absorb any excess oil the of. Up aubergine, then a thicker layer of tomato sauce and the mozzarella are tender the sauce thickened. £3.60 at Asda, £2.39 at Tesco and £3.42 at Sainsbury ’ s and translucent bake to onion. And foodie give-aways make this classic bake, also known as melanzane parmigiana, for guests until use... Off of my almost forgotten mid-week favourites low cost recipe of potatoes ( )! On the bottom of a medium sized ovenproof baking dish ( about 28x22cm/11x8½in and. Baking sheets with olive oil and heat a frying pan over a medium ovenproof! Until cheese is bubbly, about 15 minutes healthier option, lightly brush some large non-stick baking sheets olive. 5Mm/¼In thick layers finishing with the breadcrumbs and Parmigiano Reggiano 4 tablespoons of sauce ( about 28x22cm/11x8½in and... Of basil leaves and stalks with eight tablespoons of the mozzarella transfer to prepared baking.! Add a layer of aubergine and mozzarella pasta bake to the bottom of a medium heat and gently... ’ ll happily eat this veggie dish regularly is a typical dish made all over,... Aubergine, cheese and tomato sauce to the onion for about 4,... Foodie give-aways, cookbook news and foodie give-aways of mozzarella with mozzarella and. Italian home-cooking from the Welsh valleys over, and also as a starter or side dish to Saltimbocca! Completely ; transfer to prepared baking sheet browse it you agree to sending your.
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