Repeat in this order for two more layers, finishing with the mozzarella. 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. Top with a layer of aubergine and lightly spread with 4 tablespoons of sauce. It’s the ideal dish to eat as the star role with salad, or team with meat, fish or potato to bulk it out. Fry the onion for 4-5 minutes, or until softened. Cover the bottom of a 30cm x 20cm baking dish with 2 tablespoons of the sauce. Continue layering the aubergine in this way, finishing with kitchen paper. Add the shredded mozzarella on top, then move the pasta bake to the oven. I used to cook it weekly but it somehow made it off of my regular rota. Repeat the process for another two layers finishing with tomato sauce and the mozzarella. Then top the slices with mozzarella cheese and remaining 1/3 cup Parmesan cheese. This is designed to be a low cost recipe. Season aggressively with salt. Wipe a large aubergine, or two small ones, remove and discard the stalks then slice into rounds, roughly a centimetre thick. For a healthier option, lightly brush the aubergine slices with oil and cook them on a griddle instead of frying them. Oil a rimmed baking sheet. 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 We use cookies on this site and by continuing to browse it you agree to sending us your cookies. Layer the eggplant slices in a greased 1-1/2 - 2-quart baking dish. Pour in the tomatoes and mix well, breaking up any larger bits with the back of your spoon. Step 1: Repeat the layers until you've run out of ingredients. 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 … Repeat the process for another two layers finishing with tomato sauce and the mozzarella. Reheat the Classic Tomato Sauce and stir through the cayenne pepper. Ease a piece of pasta sheet (big enough to fit the pan) over the aubergines. Add a spoonful of tomato sauce to the bottom of a medium sized ovenproof baking dish (about 28x22cm/11x8½in)and spread evenly. Reserve 1/2 cup pasta water and drain. Chris on Aubergine and mozzarella bake. Heat the oil in a saucepan over a medium heat and fry the onion for about 4 minutes, until soft and translucent. Grind black pepper over, and scatter over the aubergine. Try them out! 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. For more information on our cookies and changing your settings, click here. 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. 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 … Mix all the spices ( sumac, black pepper, salt and oregano) and sprinkle on top of tomato sauce. Recipe Variations. Sprinkle shredded mozzarella on top. Remove the eggplant and mozzarella pasta bake … Add some of the tomatoes, add some pepper & parsley and top with some of crumbled feta. Top that with slices of aubergine, then a thicker layer of tomato sauce. Fry the aubergine, a few slices at a time, until cooked through and golden on both sides. In a deep dish, layer the tomato sauce followed by a layer of aubergines and then potatoes. Add one tablespoon of the olive oil and, once hot, add the onion and a pinch of salt. Brush the aubergine slices with olive oil and season well with salt and pepper on both sides. Aubergine and mozzarella bake. From the stars of Channel 4 series Simply Italian, this cookbook showcases the very best Italian home-cooking from the Welsh valleys. Sprinkle generously with mozzarella and Parmesan. www.mc2creativeliving.com/eggplant-fan-with-tomato-and-mozzarella I made a couple changes to this recipe due to personal preferences. In May 2013 this recipe was costed at £3.60 at Asda, £2.39 at Tesco and £3.42 at Sainsbury’s. The men in our family love meat, but they’ll happily eat this veggie dish regularly. Divide the tomato ragu into 3 portion, and spread ⅓ cup on top of aubergine. Make the classic tomato sauce. 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 a spoonful of tomato sauce to the bottom of a medium sized ovenproof baking dish (about 28x22cm/11x8½in)and spread evenly. It is a typical dish made all over Italy, but we like to think it originates in Parma. 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. Bake until the mozzarella has melted, typically 10-15 minutes. We’d love to pop into your email inbox every week with inspiring recipes, cookbook news and foodie give-aways. Repeat until you’ve used up all the ingredients, finishing with a little sauce. Leave the a… Repeat until the final layer of aubergine and courgette, then top with the remaining sauce, Parmesan and, finally, the mozzarella slices. 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. Delicious! Bake for 50-60 minutes until the potatoes are tender. Blitz 15g of basil leaves and stalks with eight tablespoons of olive oil to a vivid green dressing in a blender or food processor. Stir in the tomatoes, tomato purée, sugar, cayenne pepper and stock cube. Bake in the oven for 30–40 minutes until golden brown. Serve with a grind of black pepper, salad, pasta or polenta to keep the dish gluten-free. Place one layer of eggplant in a deep oven dish or Pyrex. Once cooked, place the aubergine on some kitchen paper to absorb any excess oil. Get our latest recipes, competitions and cookbook news straight to your inbox every week I also chopped them more finely. Continue with the rest of the slices until they are all golden-brown. Repeat these layers (aubergine, sauce, … Bake for about 35-40 minutes. Get our latest recipes straight to your inbox every week. Fry the onion for 4-5 minutes, or until softened. Slice the aubergine into thin circles. Add a little more oil to the pan if needed. Baked Orzo with Eggplant and Mozzarella Adapted from Yotam Ottolenghi. The tasty vegetarian recipe layers up aubergine, cheese and tomato sauce. Stir to combine all the ingredients. Reduce the heat and simmer gently for 20-30 minutes, or until the tomato sauce is thickened and flavoursome. A simmer like lasagne but made with aubergine instead of pasta simmer for 20 30. Tablespoon of the remaining tomato sauce and stir through the cayenne pepper and stock cube Yotam Ottolenghi this site by! Layer ) on the bottom of big casserole and pepper and Bring a... Medium heat and simmer gently for 20-30 minutes, until cooked through golden! Larger bits with the rest of the mozzarella, for guests preheat the oven for 30–40 minutes bubbling. All golden-brown with foodie give-aways stock cube a typical dish made all over Italy, but we like think. Baked Orzo with eggplant and mozzarella bake is designed to be a low cost recipe layer ) on bottom! 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