Mellanzane
A community recipe by pittoNot tested or verified by Nigella.com
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Thinly slice the aubergines and salt ,i know you don't have to do this anymore but it does take out the excess juices. thinly slice or chop the mozzarella. Whilst the aubergines are draining chop the onions and garlic and fry in olive oil until lightly cooked add the passata and simmer until cooked and thick. leave to one side Wash the excess salt off them and pat dry Fry until lightly golden brown then layer them in a lasagne dish place the sauce over the aubergines add the sliced mozzarella and parmesan. Then layer as you would for a lasagne when you have come to your last layer cover with passata and the cheeses and bake in the oven for approx 30 mins on allow heat eat hot or cold.
Thinly slice the eggplants and salt ,i know you don't have to do this anymore but it does take out the excess juices. thinly slice or chop the mozzarella. Whilst the eggplants are draining chop the onions and garlic and fry in olive oil until lightly cooked add the passata and simmer until cooked and thick. leave to one side Wash the excess salt off them and pat dry Fry until lightly golden brown then layer them in a lasagne dish place the sauce over the eggplants add the sliced mozzarella and parmesan. Then layer as you would for a lasagne when you have come to your last layer cover with passata and the cheeses and bake in the oven for approx 30 mins on allow heat eat hot or cold.
Introduction
This is a vegetarian dish that can be eaten on its own or put with fish or meat.
This is a vegetarian dish that can be eaten on its own or put with fish or meat.
Ingredients
Serves: 3-4
Metric
Cups
- 2 large aubergines
- 2 cloves garlic
- 1 jar of tomato passata
- 1 large onion
- 2 mozzarella
- 50 grams Parmesan cheese
- salt (to taste)
- olive oil (for frying)
- 2 large eggplants
- 2 cloves garlic
- 1 jar of tomato passata
- 1 large onion
- 2 mozzarella
- 1¾ ounces Parmesan cheese
- salt (to taste)
- olive oil (for frying)
Method
Mellanzane is a community recipe submitted by pitto and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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