Easiest Way to Prepare Any-night-of-the-week Aubergines with mozzarella and lemony breadcrumbs

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Before you jump to Aubergines with mozzarella and lemony breadcrumbs recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And Spend less Money In The Kitchen.

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Maybe the food isn't quite as good when cooked in the microwave, nevertheless it will save you money to use it over your oven. Maybe the realization that an oven makes use of 75% more energy will motivate you to use the microwave more. Countertop appliances will boil water or even steam vegetables more quickly than your stove, and use a lot less electricity. You might think that you save energy by washing your dishes by hand, nonetheless that is definitely not true. You get the greatest energy savings by completely loading the dishwasher just before commencing a wash cycle. By cool drying or even air drying the dishes as opposed to heat drying them, you can add to the amount of money you save.

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We hope you got insight from reading it, now let's go back to aubergines with mozzarella and lemony breadcrumbs recipe. You can cook aubergines with mozzarella and lemony breadcrumbs using 18 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to prepare Aubergines with mozzarella and lemony breadcrumbs:

1. Prepare 4 of medium aubergines.
2. Get of Olive oil.
3. Prepare of Salt.
4. Provide of Pepper.
5. Provide Tbsp of olive oil.
6. You need 1 of medium onion.
7. Get 3 cloves of garlic.
8. Take Tbsp of red wine vinegar.
9. Prepare Tbsp of tomato puree.
10. You need 2 of x 400g tins of chopped tomatoes.
11. Provide Handful of basil (chopped or dry).
12. Take Splash of Worcester sauce.
13. You need 2 slices of bread or 100g is fresh breadcrumbs.
14. Prepare 1 of lemon (zest and juice).
15. Provide 200 g of ball of mozzarella.
16. Prepare of Serve with.
17. Prepare of Dressed salad.
18. Prepare of Grains or pasta.

Steps to make Aubergines with mozzarella and lemony breadcrumbs:

1. Cut the aubergines in half lengthways and score the flesh in a crisscross pattern. Lay in a large baking tray and drizzle with oil, salt and pepper. Place in a preheated over at 180C for 30 mins..
2. Chop the onion and crush the garlic. Heat a tbsp of oil in a pan over a low heat, and add the onion and soften for 5-6 mins. Then add the garlic and cook for another 3 mins..
3. Turn up the heat and add the red wine vinegar. Then stir in the tomato puree and add the chopped tomatoes. Simmer for 10 mins..
4. Make the breadcrumbs if needed. Cut the crusts off the sliced bread. Lightly toast the slices. Whizz in a blender or food processor and set aside..
5. After 10 mins add the basil, Worcester sauce and some salt and pepper the the tomato sauce. The turn up the heat to thicken it for about 5 mins. Once the aubergines are soft remove from the oven and spoon on the tomato sauce. Return to the oven for 10 mins..
6. Heat another tbsp of oil in a frying pan. Add the breadcrumbs and the lemon zest and fry for 2-3 mins. Then add the lemon juice and mix well to try and avoid clumps..
7. Remove the aubergines from the oven and tear pieces of mozzarella over them and sprinkle with the lemony breadcrumbs. Return to the oven for a final 5 mins..
8. Serve with the salad and some grains, or some pasta..

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