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

Aubergine Cutlet Mozzarella Grill

Recipe ID :944 Posted on 03 AUG 2015

Serves 2

Prep 30min
Cook 20min
views 818
printed 91

saved 1

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

Share

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.

HOME
KitchenCIB
I’ve got 177 recipes!

KITCHENCIB
Step into my kitchen!
Spanish fried potatoes served best with garlic mayonnaise and spicy salsa.
Potatoes, Spicy salsa:, Onion (medium), Garlic, Olive oil, Dried chillis (small), Paprika, Tinned tomatoes (chopped, 227g), Vinegar
HOME
An essential sauce when you make patatas bravas - it's a perfect accompaniment to fried potatoes.
Sunflower oil, Garlic, Lemon juice, Egg , Salt
HOME
Make a good quantity to eat later and in a bento lunchbox.
Cooked rice, Smoked mackerel fillet, Spring onions, Garlic, Gochujang, Crushed sesame seeds, Sesame oil, Soy sauce, [Namul], Beansprouts, Courgette , [Namul seasoning], Smashed garlic, Cayenne pepper, Salt & pepper
HOME
An interesting simple recipe.
Tinned salmon in brine (small), Chinese leaf, [Sauce], Gochujang, Soy sauce, Sugar, Vinegar, Sesame oil, Sesame seeds, Nori sheet
HOME
Such a wonderful aroma of sweet sauce and garlic chips to stimulate your appetite!
Your favourite steak, Salt & pepper, Vegetable oil, Garlic, Soy sauce, Sake, Mirin, Sugar, Butter, Wasabi paste
HOME
You need to patiently fry the onions for 20 minutes to make a delicious onion soup base first.
Onion (medium), Vegetable oil, Chicken stock, Chicken breast fillet, Japanese curry cube
HOME

Similar Recipe

A traditional Sicilian recipe with a secret - add 1 tsp cocoa powder to get a deep rich taste.
Aubergine (large), Onion, Capers, Olives, Tinned tomatoes (chopped), Olive oil, White wine vinegar, Cocoa powder, Granulated sugar, Water, Salt
Patricia
HOME
Serve with ham or bread to make a trendy brunch.
Shallots, 【To make the pickle vinegar】, Olive oil, White wine vinegar, Sugar, Bay leaves, Black peppercorns, 10% salted water, Oregano, thyme, rosemary, cloves, Cherry tomatoes, Finely sliced garlic, Courgette, Aubergine, Fennel, Celery, Cauliflower, Red pepper, Yellow pepper, Mushrooms, Chilli flakes
yhiranuma
PRO
Chinese chilli bean sauce and cheese is a great combination with this dish.
Aubergine, Garlic, Ginger, Onion (small), Olive oil, Miso, Tomato puree, Chinese chilli bean sauce, Cheddar cheese, Black pepper, Sea salt
Rose Wine
PRO
You can easily eat the whole cabbage!
Pointed cabbage, White wine, Garlic, Dried chilli, Single cream, Anchovy fillets, Capers (with vinegar), White wine vinegar, Salt & pepper, Olive oil
KitchenCIB
HOME
The kick of chilli goes well with the okra.
Okra, Linguine, Garlic, Olive oil, Salt, Chilli
Mizue
PRO
Add as a side dish to you main meal or as a snack with beer.
Fine green beans, Salt (for boiling), Olive oil, Rock salt
ryukomama
HOME

All New Recipes

British people seem to prefer chicken katsu curry to the pork version...so here you go!
Chicken breast fillets, Salt & pepper, Vegetable oil, Onion (medium), Hot water, Chicken stock cube, Curry roux cubes, oil (for deep frying), Flour, Eggs, Panko breadcrumbs, Cooked rice
Tobuchan
HOME
It will always be perfect if you use shop-bought curry roux!!!
Pork loin fillets (180g-200g), Salt & pepper, Oil, Onion, Carrot (medium), Potatoes (medium), Hot water, Chicken stock cube, Japanese curry roux cubes, Oil (for frying), Flour, Eggs, Breadcrumbs (panko), Cooked rice
cookbuzz
PRO
Let's make a delicious seafood curry rice using a 'Sauce Americane'.
Prawns with heads on, Garlic, Onion, Mixed seafood, Vegetable oil, Japanese curry roux cubes, Chicken stock cube, Hot water, Cooked rice
cookbuzz
PRO
Did you know that curry was introduced to Japan by the Royal Navy in the late 19th century?
Chicken breast fillet, Salt & pepper, Flour, Vegetable oil, Carrots (medium), Onion (medium), Garlic, Ginger, Chicken stock cubes, Curry roux cubes (JAVA brand)
cookbuzz
PRO
There's no simple way to make an authentic tonkotsu stock at home, it's very complicated. Instead, try this simpler recipe - it's not authentic but still super delicious!
Polish bacon (thick slices), Spring onions, Soft boiled egg, Nori sheet, Garlic, Vegetable oil, Ramen noodles, Tonkotsu stock:, Pork stock cubes, Hot water, Soya milk, Miso, Marmite, Soy sauce, Tahini, Lard (optional)
cookbuzz
PRO
Sausage, pasta sauce, mozzarella cheese and mustard in puff pastry and baked in the oven. So simple but so delicious...
Puff pastry sheet, Frankfurter sausages, Dolmio pasta sauce (sundried tomato), Wholegrain mustard, Mozzarella cheese (grated), Egg yolk
KitchenCIB
HOME