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Aubergine Cutlet Mozzarella Grill

Put some mozzarella and tomato passata on slices of aubergine and grill - it takes a bit of time, but it's worth it!

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)
Serves 2 Prep: 30 min Cook: 20 min

Ingredients

Aubergine (large) 1
Salt a pinch
Flour as required
Egg 1
Breadcrumbs as required
Tomato passata as required
Mozzarella cheese 1
Vegetable oil for frying as required

Method

1
Peel parts of the aubergine skin and slice into 4 lengthways. Soak in water for 10 minutes.
2
Pat dry and rub some salt in.
3
Dredge in flour, dip in beaten egg and coat liberally in the breadcrumbs. Deep fry at 170C.
4
Fry for 1 minute each side, then remove from oil to continue cooking with residual heat.
5
Preheat the oven 200C.
6
Put some mozzarella cheese on the cutlets and cover with 2 tbsp passatta each.
7
Put in the oven for 10-15 minutes. When the cheese melts, it's ready to serve.
8
This is the tomato passatta I used this time, a Sainsbury's Taste the Difference cherry tomato chilli pasta sauce.

Tips & Note

●The aubergines will be cooked twice, so don't worry of they still seem a bit hard when you remove them from the oil.

Aubergine Cutlet Mozzarella Grill

Put some mozzarella and tomato passata on slices of aubergine and grill - it takes a bit of time, but it's worth it!

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)

Serves 2

Prep: 30 min

Cook: 20 min

Ingredients

Aubergine (large) 1
Salt a pinch
Flour as required
Egg 1
Breadcrumbs as required
Tomato passata as required
Mozzarella cheese 1
Vegetable oil for frying as required
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Aubergine Cutlet Mozzarella Grill

Recipe ID :944 Posted on 03 AUG 2015
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Serves 2

Prep 30min
Cook 20min
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printed 91

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Put some mozzarella and tomato passata on slices of aubergine and grill - it takes a bit of time, but it's worth it!

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KitchenCIB
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KitchenCIB
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Ingredients

Print Ingredients Email Ingredients
1
a pinch
as required
1
as required
as required
1
as required

Method

Prep
30min
Cook
20min
1
Peel parts of the aubergine skin and slice into 4 lengthways. Soak in water for 10 minutes.
2
Pat dry and rub some salt in.
3
Dredge in flour, dip in beaten egg and coat liberally in the breadcrumbs. Deep fry at 170C.
4
Fry for 1 minute each side, then remove from oil to continue cooking with residual heat.
5
Preheat the oven 200C.
6
Put some mozzarella cheese on the cutlets and cover with 2 tbsp passatta each.
7
Put in the oven for 10-15 minutes. When the cheese melts, it's ready to serve.
8
This is the tomato passatta I used this time, a Sainsbury's Taste the Difference cherry tomato chilli pasta sauce.

Tips & Note

●The aubergines will be cooked twice, so don't worry of they still seem a bit hard when you remove them from the oil.

Category

Italy Deep Fried Rice Roast Vegetable Sides Vegetarian Cheese Green Vegetables Summer

Related aubergine passata mozzarella passatta eggplant
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