Aubergine & Mozzarella Bake Recipe | Melanzane Alla Parmigiana
This wholesome vegetarian Italian aubergine and mozzarella bake recipe layers up aubergine, cheese and tomato sauce.
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Cooking tools:
- Baking dish
- Saucepan
- Skillet
- Plate
- Paper towel
- Oven
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring spoon
- Measuring cup
- Grater
- Pastry brush
- Spoon
- Kitchen timer
- Colander
- Kitchen towel
- Aluminum foil
- Saucepan lid
Ingredients
- 1 kg aubergine, sliced thinly lengthways
- fine salt
- 5 tbsp olive oil
- 1 quantity of Classic Tomato Sauce (see ingredients below)
- ½ tsp cayenne pepper
- 400g freshly torn mozzarella cheese
- 100g freshly grated Parmesan cheese
- 1 tbsp olive oil
- 1 red onion, peeled and finely chopped
- 2 cloves of garlic, peeled and crushed
- fine salt and freshly ground black pepper
- 2 x 400g tins good-quality chopped tomatoes
- 1 tbsp tomato purée
- 1 tsp caster sugar
- ¼ tsp cayenne pepper
- 1 organic vegetable stock cube
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