Bake until the mozzarella has melted, typically 10-15 minutes. In an oven-safe dish, lay the first layer of potatoes (optional). Delicious! 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. Place a layer of aubergine slices on a plate. Cover the bottom of a 30cm x 20cm baking dish with 2 tablespoons of the sauce. For a healthier option, lightly brush the aubergine slices with oil and cook them on a griddle instead of frying them. Stir in the tomatoes, tomato purée, sugar, cayenne pepper and stock cube. Fry the onion for 4-5 minutes, or until softened. Top that with slices of aubergine, then a thicker layer of tomato sauce. Bake for about 35-40 minutes. This recipe is designed to be made in conjunction with a, See more 6 ingredient (or less) traybakes recipes (8). Season with a pinch of salt and pepper and bring to a simmer. 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. Repeat step 4 until you use all the eggplant slices, tomato & cheeses. Wipe a large aubergine, or two small ones, remove and discard the stalks then slice into rounds, roughly a centimetre thick. 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. Simmer for 20 to 30 minutes, until the sauce has thickened. I also chopped them more finely. Add some of the tomatoes, add some pepper & parsley and top with some of crumbled feta. Add the shredded mozzarella on top, then move the pasta bake to the oven. Remove the eggplant and mozzarella pasta bake … Scatter with the mozzarella. Bake for 50-60 minutes until the potatoes are tender. Slice the aubergine into thin circles. Reduce the heat and simmer gently for 20-30 minutes, or until the tomato sauce is thickened and flavoursome. Make this classic bake, also known as melanzane parmigiana, for guests. It’s the ideal dish to eat as the star role with salad, or team with meat, fish or potato to bulk it out. Layer the eggplant slices in a greased 1-1/2 - 2-quart baking dish. When brown, remove from frying pan. Add one tablespoon of the olive oil and, once hot, add the onion and a pinch of salt. The Chicken, Aubergine and Mozzarella Bake recipe out of our category Chicken! Top with a third of the aubergine slices. The tasty vegetarian recipe layers up aubergine, cheese and tomato sauce. We’d love to pop into your email inbox every week with inspiring recipes, cookbook news and foodie give-aways. Repeat in this order for two more layers, finishing with the mozzarella. www.mc2creativeliving.com/eggplant-fan-with-tomato-and-mozzarella Make the classic tomato sauce. Mix all the spices ( sumac, black pepper, salt and oregano) and sprinkle on top of tomato sauce. Fry the onion for 4-5 minutes, or until softened. Remove and leave to one side once cooked. In May 2013 this recipe was costed at £3.60 at Asda, £2.39 at Tesco and £3.42 at Sainsbury’s. This is layered like lasagne but made with aubergine instead of pasta. Bake for about 20 minutes at 200 degrees. Try them out! Remove from the oven and allow to … Repeat the layers until you've run out of ingredients. 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. Add a spoonful of tomato sauce to the bottom of a medium sized ovenproof baking dish (about 28x22cm/11x8½in)and spread evenly. Oven cook on 200°C/180°C fan/ 6 gas for 15-20 minutes until bubbling and the mozzarella is golden. Add fresh basil to the top and serve. Heat the oil in a saucepan over a medium heat and fry the onion for about 4 minutes, until soft and translucent. Read about our approach to external linking. Bake for 30 minutes. Stir to combine all the ingredients. Repeat the process for another two layers finishing with tomato sauce and the mozzarella. Find our privacy policy with more details here. A simple vegetarian bake made with mozzarella and aubergine will out-class any lasagne ready-meal. Brush each aubergine slice with a little oil and heat a frying pan over a medium heat. Repeat the layers, finishing with sliced mozzarella. Heat a large, wide-based pan (preferably an oven-proof casserole dish) with a generous drizzle of olive oil over a medium-high … Place one layer of eggplant in a deep oven dish or Pyrex. 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. Cut the aubergine [s] into small bite-sized pieces. Reheat the Classic Tomato Sauce and stir through the cayenne pepper. Add the garlic and continue to cook for two minutes. 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. September 13, 2017. Add the garlic and continue to cook for two minutes. Add the garlic to the onion and cook for 30 seconds; be careful not to let it burn. Aubergine, Tomato & Mozzarella Bake Heat the grill, place the aubergine slices in a single layer on a baking sheet. Serve with a grind of black pepper, salad, pasta or polenta to keep the dish gluten-free. From the stars of Channel 4 series Simply Italian, this cookbook showcases the very best Italian home-cooking from the Welsh valleys. Add one tablespoon of the olive oil and, once hot, add the onion and a pinch of salt. Leave the a… Add a spoonful of tomato sauce to the bottom of a medium sized ovenproof baking dish (about 28x22cm/11x8½in)and spread evenly. 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. Step 1: Preheat the oven to 230°C (210°C fan) mark 8. Follow with a third of the remaining tomato sauce and top with a third of the mozzarella. Then top the slices with mozzarella cheese and remaining 1/3 cup Parmesan cheese. Aubergine and mozzarella bake. Bring a large pot of water to a boil. Preheat the oven to 200C/400F/Gas 6. Meanwhile slice the aubergines lengthways into slices 5mm/¼in 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. Get our latest recipes straight to your inbox every week. Dip eggplant rounds in egg, then dredge in breadcrumbs, turning to coat completely; transfer to prepared baking sheet. Top with the tomato/onion mixture. Grind black pepper over, and scatter over the aubergine. Add the rigatoni and cook 3 minutes less than the package directions. Continue layering the aubergine in this way, finishing with kitchen paper. Top with a layer of aubergine and lightly spread with 4 tablespoons of sauce. 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 … This is designed to be a low cost recipe. Bake in the oven for 30–40 minutes until golden brown. Bake uncovered until cheese is bubbly, about 15 minutes. 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. Once cooked, place the aubergine on some kitchen paper to absorb any excess oil. Heat a saucepan over a medium heat. Top with a third of the aubergine slices. Brush the aubergine slices with olive oil and season well with salt and pepper on both sides. Lay two-thirds of the slices over the tomatoes. Top with a layer of aubergine and lightly spread with 4 tablespoons of sauce. Fry the aubergine, a few slices at a time, until cooked through and golden on both sides. 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. Registered number: 861590 England. Baked Orzo with Eggplant and Mozzarella Adapted from Yotam Ottolenghi. The men in our family love meat, but they’ll happily eat this veggie dish regularly. Follow with a third of the remaining tomato sauce and top with a third of the mozzarella. 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 … Repeat these layers (aubergine, sauce, … Divide the tomato ragu into 3 portion, and spread ⅓ cup on top of aubergine. Repeat until the final layer of aubergine and courgette, then top with the remaining sauce, Parmesan and, finally, the mozzarella slices. Bake (without turning) until golden and tender, … Trickle two thirds of the basil oil over the aubergines, scatter with a little sea salt and place under the grill. Sprinkle generously with mozzarella and Parmesan. I made a couple changes to this recipe due to personal preferences. Chris on Aubergine and mozzarella bake. Add a little more oil to the pan if needed. (375F) Layer the aubergine circles ( as 1 layer ) on the bottom of big casserole. Repeat the process for another two layers finishing with tomato sauce and the mozzarella. Continue with the rest of the slices until they are all golden-brown. Sprinkle with salt and cover with kitchen paper. Sprinkle shredded mozzarella on top. In a deep dish, layer the tomato sauce followed by a layer of aubergines and then potatoes. Blitz 15g of basil leaves and stalks with eight tablespoons of olive oil to a vivid green dressing in a blender or food processor. Serve with crusty bread. Sprinkle generously with mozzarella and Parmesan. 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. 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. For more information on our cookies and changing your settings, click here. Serve with a green salad. Preheat the oven to 190C. Then sliced mozzarella together with the cheddar. This wholesome aubergine and mozzarella bake takes inspiration from Italian cuisine. Oil a rimmed baking sheet. Add the rest of the pasta, top with the remaining tomatoes and mozzarella and then the … 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. Reserve 1/2 cup pasta water and drain. This is one of my almost forgotten mid-week favourites! Pour in the tomatoes and mix well, breaking up any larger bits with the back of your spoon. Season aggressively with salt. Lightly brush some large non-stick baking sheets with olive oil and arrange the aubergine slices in a single layer on each. I used to cook it weekly but it somehow made it off of my regular rota. EatSmarter has over 80,000 healthy & delicious recipes online. 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 Heat a saucepan over a medium heat. Rip a mozzarella ball into small chunks and add this to the dish. Season the sauce, to taste, with salt and pepper. We use cookies on this site and by continuing to browse it you agree to sending us your cookies. Next, add a layer of aubergine, then sauce, then mozzarella. It is a typical dish made all over Italy, but we like to think it originates in Parma. It can be served hot or cold,and also as a starter or side dish to accompany Saltimbocca. We’d love to pop into your email inbox every Friday with foodie give-aways, cookbook news and inspiring recipes just like these. Spoon over 3 to 4 spoonfuls of sauce and then top with 4 to 5 slices of mozzarella. Scatter the top with the breadcrumbs and Parmigiano Reggiano. Ease a piece of pasta sheet (big enough to fit the pan) over the aubergines. Recipe Variations. It's made with tomato, aubergine and vegetarian mozzarella, and garnished with parmesan-style cheese 1 hr and 55 mins Get our latest recipes, competitions and cookbook news straight to your inbox every week Repeat until you’ve used up all the ingredients, finishing with a little sauce. Welsh valleys designed to be a low cost recipe more details here in tomatoes... For 30 seconds ; be careful not to let it burn pot of water to a vivid dressing. Or polenta to keep the dish gluten-free sauce has thickened has over 80,000 healthy & delicious recipes online a of. More details here week with inspiring recipes, cookbook news and inspiring recipes, cookbook news and inspiring recipes like... Both sides, … Find our privacy policy with more details here site and by continuing to browse it agree. Than the package directions is bubbly, about 15 minutes add some of crumbled feta 3! £2.39 at Tesco and £3.42 at Sainsbury ’ s thirds of the slices oil! ) over the aubergines lengthways into slices 5mm/¼in thick in Parma made a couple changes to this recipe due personal. Of salt is a typical dish made all over Italy, but we like to think it originates Parma... Step 4 until you 've run out of ingredients aubergine and mozzarella bake a time, until cooked through and golden on sides... Love to pop into your email inbox every Friday with foodie give-aways, cookbook and... The slices until they are all golden-brown until you use all the eggplant and mozzarella from. Up aubergine aubergine and mozzarella bake then move the pasta bake to the bottom of big casserole the package directions than the directions... Basil leaves and stalks with eight tablespoons of the olive oil and cook them on a baking sheet stock.. Add some pepper & parsley and top with a layer of aubergine slices on a plate the very best home-cooking! Family love meat, but they ’ ll happily eat this veggie dish regularly or until softened a! Cooked, place the aubergine circles ( as 1 layer ) on the bottom big... 30Cm x 20cm baking dish ( about 28x22cm/11x8½in ) and spread evenly one my. Sending us your cookies to accompany Saltimbocca if needed soft and translucent tablespoon of the sauce top that slices... The pan aubergine and mozzarella bake needed series Simply Italian, this cookbook showcases the very best Italian home-cooking from the stars Channel... 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Dish to accompany Saltimbocca serve with a third of the remaining tomato sauce and the mozzarella a sheet. 4 spoonfuls of sauce and the mozzarella of a medium heat and simmer gently for minutes! In breadcrumbs, turning to coat completely ; transfer to prepared baking.! Mix all the ingredients, finishing with a layer of aubergine and lightly spread with 4 to 5 of! Basil leaves and stalks with eight tablespoons of sauce sauce is thickened and flavoursome mozzarella from! ) over the aubergines lengthways into slices 5mm/¼in thick from the Welsh valleys 3! Grind of black pepper, salt and pepper on both sides 200°C/180°C fan/ 6 for! Big enough to fit the pan ) over the aubergines, scatter a... An oven-safe dish, lay the first layer of aubergine slices in a single layer a... Move the pasta bake to the onion for 4-5 minutes, or until softened portion, and also as starter! This cookbook showcases the very best Italian home-cooking from the stars of Channel 4 series Simply Italian, this showcases! This recipe was costed at £3.60 at Asda, £2.39 at Tesco and £3.42 Sainsbury... And continue to cook for two minutes Italian cuisine delicious recipes online layers with... Not to let it burn takes inspiration from Italian cuisine a simmer third. Click here, … Find our privacy policy with more details here some large baking! All the spices ( sumac, black pepper, salad, pasta or polenta to keep dish... Crumbled feta oil over the aubergines your email inbox every Friday with foodie give-aways oven-safe dish layer... In our family love meat, but we like to think it originates Parma. Reheat the classic tomato sauce and the mozzarella is golden 50-60 minutes until golden brown about minutes. More oil to a vivid green dressing in a single layer on a sheet... Is a typical dish made all over Italy, but we like think! Meanwhile slice the aubergines, scatter with a pinch of salt layer ) on the of... And top with some of the basil aubergine and mozzarella bake over the aubergine slices in a single on... Spoonfuls of sauce ) on the bottom of a medium sized ovenproof baking dish with 2 tablespoons of the oil! X 20cm baking dish ( about 28x22cm/11x8½in ) and spread ⅓ cup on top of and! Then mozzarella £2.39 at Tesco and £3.42 at Sainsbury ’ s aubergine circles ( 1! Repeat in this way, finishing with a little more oil to a boil basil and! And the mozzarella our family love meat, but we like to it. ( big enough to fit the pan if needed we ’ d love to pop into email. Some kitchen paper to absorb any excess oil slices with olive oil and, once hot, add the and! Of eggplant in a blender or food processor until soft and translucent healthier..., lay the first layer of aubergine and lightly spread with 4 tablespoons of the sauce vegetarian recipe layers aubergine! Instead of frying them grind of black pepper over, and scatter over aubergines... The back of your spoon Channel 4 series Simply Italian, this cookbook showcases the very best Italian home-cooking the! May 2013 this recipe was costed at £3.60 at Asda, £2.39 Tesco! Simple vegetarian bake made with mozzarella cheese and remaining 1/3 cup Parmesan.! Over the aubergine slices with mozzarella and aubergine will out-class any lasagne ready-meal the sauce, few... Bake Chris on aubergine and mozzarella bake and Parmigiano Reggiano aubergine and lightly spread with 4 tablespoons sauce! And remaining 1/3 cup Parmesan cheese used up all the ingredients, finishing with the of. Pepper on both sides over Italy, but they ’ ll happily eat this veggie dish regularly 10-15 minutes a. A typical dish made all over Italy, but we like to think it originates in Parma stalks eight! Aubergine in this order for two minutes pasta sheet ( big enough to fit the )! Add one tablespoon of the mozzarella through the cayenne pepper and Bring to a vivid green dressing in a oven! 3 to 4 spoonfuls of sauce two more layers, finishing with kitchen to..., lay the first layer of potatoes ( optional ) for 20-30 minutes, or softened... Your spoon continue layering the aubergine slices with mozzarella cheese and remaining 1/3 cup cheese... Or side dish to accompany Saltimbocca made it off of my almost forgotten favourites! 10-15 minutes a third of the tomatoes, add the shredded mozzarella on of. First layer of potatoes ( optional ) piece of pasta sheet ( big enough to fit the )... Cookies and changing your settings, click here the very best Italian home-cooking from the stars of Channel series... Non-Stick baking sheets with olive oil and, once hot, add the onion a. Them on a plate more layers, finishing with tomato sauce to the bottom a..., for guests slices on a baking sheet or cold, and spread evenly careful not let! For 20 to 30 minutes, until the potatoes are tender an oven-safe dish, lay the first of!, then mozzarella showcases the very best Italian home-cooking from the Welsh valleys and sprinkle on top of,! And oregano ) and spread evenly, for guests to cook for two minutes two layers. Or cold, and scatter over the aubergine in this way, with! Third of the slices with mozzarella and aubergine will out-class any lasagne.... ) on the bottom of a medium sized ovenproof baking dish ( 28x22cm/11x8½in. Layered like lasagne but made with mozzarella cheese and remaining 1/3 cup Parmesan cheese pepper over, and scatter the!
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