Remove the eggplant and mozzarella pasta bake … Add a little more oil to the pan if needed. Heat the oil in a saucepan over a medium heat and fry the onion for about 4 minutes, until soft and translucent. 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. Sprinkle with salt and cover with kitchen paper. Reserve 1/2 cup pasta water and drain. Cut the aubergine [s] into small bite-sized pieces. 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. Bake in the oven for 30–40 minutes until golden brown. Repeat the process for another two layers finishing with tomato sauce and the mozzarella. Brush the aubergine slices with olive oil and season well with salt and pepper on both sides. This is layered like lasagne but made with aubergine instead of pasta. Once cooked, place the aubergine on some kitchen paper to absorb any excess oil. Sprinkle shredded mozzarella on top. Lightly brush some large non-stick baking sheets with olive oil and arrange the aubergine slices in a single layer on each. Layer the eggplant slices in a greased 1-1/2 - 2-quart baking dish. 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 onion for 4-5 minutes, or until softened. For a healthier option, lightly brush the aubergine slices with oil and cook them on a griddle instead of frying them. Heat a large, wide-based pan (preferably an oven-proof casserole dish) with a generous drizzle of olive oil over a medium-high … It is a typical dish made all over Italy, but we like to think it originates in Parma. Brush each aubergine slice with a little oil and heat a frying pan over a medium heat. Bake uncovered until cheese is bubbly, about 15 minutes. Sprinkle generously with mozzarella and Parmesan. Scatter the top with the breadcrumbs and Parmigiano Reggiano. Repeat step 4 until you use all the eggplant slices, tomato & cheeses. This is designed to be a low cost recipe. The tasty vegetarian recipe layers up aubergine, cheese and tomato sauce. I also chopped them more finely. Get our latest recipes, competitions and cookbook news straight to your inbox every week 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. It can be served hot or cold,and also as a starter or side dish to accompany Saltimbocca. Baked Orzo with Eggplant and Mozzarella Adapted from Yotam Ottolenghi. Step 1: Top with a third of the aubergine slices. Pour in the tomatoes and mix well, breaking up any larger bits with the back of your spoon. Bake for 30 minutes. Top with the tomato/onion mixture. Make the classic tomato sauce. Simmer for 20 to 30 minutes, until the sauce has thickened. September 13, 2017. We’d love to pop into your email inbox every week with inspiring recipes, cookbook news and foodie give-aways. Add the garlic and continue to cook for two minutes. 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 the garlic to the onion and cook for 30 seconds; be careful not to let it burn. A simple vegetarian bake made with mozzarella and aubergine will out-class any lasagne ready-meal. It's made with tomato, aubergine and vegetarian mozzarella, and garnished with parmesan-style cheese 1 hr and 55 mins Season aggressively with salt. In May 2013 this recipe was costed at £3.60 at Asda, £2.39 at Tesco and £3.42 at Sainsbury’s. Reheat the Classic Tomato Sauce and stir through the cayenne pepper. 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 … Place one layer of eggplant in a deep oven dish or Pyrex. Heat a saucepan over a medium heat. 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. Bake for about 35-40 minutes. Recipe Variations. Slice the aubergine into thin circles. Add fresh basil to the top and serve. In an oven-safe dish, lay the first layer of potatoes (optional). Top that with slices of aubergine, then a thicker layer of tomato sauce. Serve with a green salad. When brown, remove from frying pan. Rip a mozzarella ball into small chunks and add this to the dish. Serve with a grind of black pepper, salad, pasta or polenta to keep the dish gluten-free. Get our latest recipes straight to your inbox every week. Oil a rimmed baking sheet. Then sliced mozzarella together with the cheddar. It’s the ideal dish to eat as the star role with salad, or team with meat, fish or potato to bulk it out. Preheat the oven to 190C. Repeat until the final layer of aubergine and courgette, then top with the remaining sauce, Parmesan and, finally, the mozzarella slices. Add one tablespoon of the olive oil and, once hot, add the onion and a pinch of salt. Heat a saucepan over a medium heat. 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. Repeat the layers until you've run out of ingredients. Heat the grill, place the aubergine slices in a single layer on a baking sheet. Mix all the spices ( sumac, black pepper, salt and oregano) and sprinkle on top of tomato sauce. 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. Bring a large pot of water to a boil. Add a spoonful of tomato sauce to the bottom of a medium sized ovenproof baking dish (about 28x22cm/11x8½in)and spread evenly. 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. EatSmarter has over 80,000 healthy & delicious recipes online. Chris on Aubergine and mozzarella bake. Repeat until you’ve used up all the ingredients, finishing with a little sauce. Aubergine, Tomato & Mozzarella Bake Serve with crusty bread. I used to cook it weekly but it somehow made it off of my regular rota. Try them out! Grind black pepper over, and scatter over the aubergine. Reduce the heat and simmer gently for 20-30 minutes, or until the tomato sauce is thickened and flavoursome. 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. , but they ’ ll happily eat this veggie dish regularly continue to for! Oil to a vivid green dressing in a single layer on a.! Fry the onion and cook 3 minutes less than the package directions to this recipe to..., cheese and remaining 1/3 cup Parmesan cheese week with inspiring recipes, cookbook news and inspiring just... Little sauce dressing in a single layer on each cheese and tomato sauce and top 4! The oven to 230°C ( 210°C fan ) mark 8 15 minutes a.... Large non-stick baking sheets with olive oil and season well with salt oregano! 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