Aubergine Tomate Mozzarella

Aubergine Tomate Mozzarella. Slice your aubergine into medium thick slices, season lightly with salt and pepper on both sides and set aside. Lightly brush some large non-stick baking sheets with olive oil and arrange the aubergine slices in a single layer on each.

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Heat a large, wide-based pan (preferably an ovenproof casserole dish) with a generous drizzle of olive oil over a medium-high heat. Meanwhile you can chop the other veggies. Cut the aubergine into small bitesized pieces.

Cut the aubergines in half down their lengths.

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Preparing the aubergine parmigiana sauce: Place a large pan on a medium heat (use same pan from previous step to save on washing up) then add half a tablespoon of oil and the finely chopped garlic. Layer mozzarella and tomato alternately over the aubergine. Saupoudrez-les de fleur de sel et arrosez d'un filet d'huile d'olive.

Judul: Aubergine Tomate Mozzarella
Rating: 100% based on 788 ratings. 5 user reviews.
Steve Numbersoz

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