Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, aubergines with mozzarella and lemony breadcrumbs. It is one of my favorites. This time, 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. This dish is perfect as a stand-alone meal served with salad, or as a delicious accompaniment to meat or fish main meals.

Aubergines with mozzarella and lemony breadcrumbs is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Aubergines with mozzarella and lemony breadcrumbs is something which I have loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can cook aubergines with mozzarella and lemony breadcrumbs using 18 ingredients and 8 steps. Here is how you cook it.

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

1. Prepare 4 medium aubergines
2. Get Olive oil
3. Take Salt
4. Prepare Pepper
5. Prepare Tbsp olive oil
6. Prepare 1 medium onion
7. Take 3 cloves garlic
8. Make ready Tbsp red wine vinegar
9. Take Tbsp tomato puree
10. Take 2 x 400g tins of chopped tomatoes
11. Take Handful basil (chopped or dry)
12. Take 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. Prepare Serve with
17. Get Dressed salad
18. Prepare Grains or pasta

Felicity Cloake: Brighten up your bleak February evenings with a touch of stodgy Mediterranean magic. 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. A weeknight twist on an Italian classic.

Instructions 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.

Mix well, then toss through the rocket. Includes eggplant, olive oil, buffalo mozzarella, red wine vinegar, honey, extra-virgin olive oil, purple onion, parsley, red chili peppers, salt, pepper, toasted pine nuts. Disposez une couche de sauce tomate dans un plat allant au four, quelques tranches d'aubergines, puis les tranches de mozzarella. Photo "Aubergine with mozzarella" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license. Try our delicious aubergine and mozzarella pasta recipe.

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