Breaded aubergine and mozzarella stack with marinara sauce
Breaded aubergine and mozzarella stack with marinara sauce is a side dish that serves 2. One serving contains 264 calories, 15g of protein, and 10g of fat. For $1.58 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. Head to the store and pick up lettuce leaves, pizza sauce, parmesan cheese, and a few other things to make it today. 6 people were impressed by this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Amuse Your Bouche. Taking all factors into account, this recipe earns a spoonacular score of 55%, which is pretty good. Similar recipes include Mozzarellan and Basil with Marinara Sauce, Fried Mozzarella Balls with Marinara Cream Sauce, and Fried Eggplant and Mozzarella with a Roasted Marinara Dipping Sauce.
Servings: 2
Ingredients:
1 medium aubergine
Black pepper
4tbsp shop-bought breadcrumbs
1 egg
Several lettuce leaves, to serve
50g mozzarella cheese
1tbsp grated vegetarian parmesan cheese
6tbsp of your favourite marinara or pizza sauce (I made mine from scratch, but you could use shop-bought)
Salt
Equipment:
baking pan
bowl
oven
Cooking instruction summary:
Chop the aubergine into 1cm slices. In one bowl, lightly beat the egg. In a separate bowl, combine the breadcrumbs, parmesan, black pepper and a little salt. Dip each slice of aubergine into the egg, and then into the breadcrumb mixture. Lay them out on a lightly greased baking tray, and bake for 20 minutes, turning each slice over half way through the cooking time.Top each piece of aubergine with a slice of mozzarella cheese, and return to the oven for 10 more minutes, or until the cheese is melted and gooey.Meanwhile, heat up your marinara sauce. Mine was home-made, but you could equally use a jar of shop-bought sauce. This is a great recipe for using up some leftover pasta sauce.When the aubergine is ready, remove it from the oven, and create two stacks on a bed of lettuce. The largest pieces of aubergine should be at the bottom. When all the aubergine has been used up, top each stack with a few spoonfuls of hot marinara sauce.
Step by step:
1. Chop the aubergine into 1cm slices. In one bowl, lightly beat the egg. In a separate bowl, combine the breadcrumbs, parmesan, black pepper and a little salt. Dip each slice of aubergine into the egg, and then into the breadcrumb mixture. Lay them out on a lightly greased baking tray, and bake for 20 minutes, turning each slice over half way through the cooking time.Top each piece of aubergine with a slice of mozzarella cheese, and return to the oven for 10 more minutes, or until the cheese is melted and gooey.Meanwhile, heat up your marinara sauce. Mine was home-made, but you could equally use a jar of shop-bought sauce. This is a great recipe for using up some leftover pasta sauce.When the aubergine is ready, remove it from the oven, and create two stacks on a bed of lettuce. The largest pieces of aubergine should be at the bottom. When all the aubergine has been used up, top each stack with a few spoonfuls of hot marinara sauce.
Nutrition Information:
covered percent of daily need
