日本語
Log In Join Us Help

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
  1. Home
  2. KitchenCIB
  3. Aubergine Cutlet Mozzarella Grill

Aubergine Cutlet Mozzarella Grill

Recipe ID :944 Posted on 03 AUG 2015
PRINT Email me this recipe

Serves 2

Prep 30min
Cook 20min
views 2,718
printed 126

saved 2

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

Share
KitchenCIB
Recipe By
HOME
KitchenCIB
I’ve got 181 recipes!

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
HOME
KitchenCIB
I’ve got 181 recipes!

KITCHENCIB
Step into my kitchen!

How to Make a Japanese Onion Dressing

Make lots. Keep in the fridge and enjoy it for 2-3 days.
Vegetable oil, Soy sauce, Vinegar, Sugar, Salt, Onion
HOME

Oven Baked Celeriac with a Cheesy Topping

So easy but great at parties.
Celeriac, Cheddar cheese (grated), Garlic, Herbs de Provence or thyme, Butter, Single cream, Salt & pepper, Breadcrumbs
HOME

Chinese Mushroom & Pepper Stir Fry

A simple recipe anyone can make at home.
Green pepper, Red pepper, Shiitake mushrooms (medium), Beansprouts, Swede, Pork loin, Pork seasonings:, Soy sauce, Pepper, Vegetable oil, Potato starch, Stir fry seasonings:, Water, Chicken stock granules, Salt, Sugar, Oyster sauce, Garlic, Sake or white wine, Sesame oil
HOME

Steak Diane

This is a typically flamboyant American sauce, not very subtle. It's named after Diane, but no-one knows who she is!
Your favourite steaks, Olive oil, Butter, Shallot, Mushrooms, Salt & pepper, Garlic, Brandy, Dijon mustard, Worcester sauce, Double cream, Parsley
HOME

Percentage of Miso and Stock in Miso Soup

A basic standard but satisfy your own tastes!
Hot water, Miso, Fish stock cube
HOME

Carrot Peperoncino

Another way to enjoy carrots.
Carrots, Chilli, Garlic, Olive oil, Parmigiano reggiano, Salt & pepper
HOME

Similar Recipe

Aubergine Caponata

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

Linguine Genovese

Healthy, refreshing recipe from Genoa, Italy.
Linguine, Pine nuts, Olive oil, Basil leaves, Garlic, Parmigiano reggiano, Potato, Green beans
Tobuchan
HOME

Catch-It-All Minestrone!

A perfect opportunity to use up all the vegetables in the fridge. Reduce the soup and use as a pasta sauce - it's so versatile!
Onions (large), Carrots (large), Celery, Pepper, Courgette, Cabbage, Garlic, Bacon rashers, Tinned tomatoes (chopped), Tomato puree, Stock cube in water, Olive oil, Salt & pepper
JasmineAndAlmond
HOME

Italian Green Bean Snack

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

Aubergine Stir Fried with Miso, Italian Style

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

Italian Vegetable Pickles

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

All New Recipes

Spinach Dip

My go to party dish is beer bread and spinach dip because it's easy to make and is a hit at nearly every event. Frozen chopped spinach, sour cream and a few other ingredients combine to make an amazing Spinach Dip with flavours complementing a hoppy dense beer bread
 
POV Italian Cooking
HOME

Honey Garlic Chicken

A wonderful aroma of garlic and the sweetness of honey. You can eat this forever!
Chicken thighs (skin on, boneless), Salt & pepper, Paprika, Olive oil, Garlic, Honey, Chicken stock, Soy sauce, Vinegar, Sesame seeds, Spring onions
cookbuzz
PRO

Italian Style Beef Wellington

Beef Wellington is a true delicacy often served on holidays and very special occasions that your dinner guests will find very impressive. Making a great Beef Wellington is actually easier than it looks. In this short video I demonstrate how to make an Italian Style Beef Wellington.
 
POV Italian Cooking
HOME

Yuki's Spaghetti with Prosciutto & Tomatoes

Quick & Easy Pasta Recipes
Spaghetti, Tomotoes, Spring Onion, Prociutto, Parmesan cheese, Garlic & Cheese Spread, Olive oil, Jalapeños
Yuki Mitsumori
PRO

Italian Herb Pork Loin with Mushrooms

Pork is a staple in Italian cooking. The Italian Herb Pork Loin in this video takes simple ingredients and turns the pork loin into a dish that is perfect for a party or a Sunday dinner but quick enough to make during the working week.
 
POV Italian Cooking
HOME

Chocolate Peanut Butter No-Bake Cookies

The combination of chocolate, peanut butter and oatmeal are the trifecta of flavor for cookies! In this special episode my wife shows her outstanding recipe for No-Bake Chocolate Peanut Butter Oatmeal Cookies that will be the best cookies that you have ever eaten! See my beautiful wife’s recipe
 
POV Italian Cooking
HOME
cookbuzz
Follow us on SNS
Send us a message
Copyright © cookbuzz.com All Rights Reserved.