Aubergine Basil Mozzarella at Beverly Henson blog

Aubergine Basil Mozzarella. Slice your aubergine into medium thick slices, season lightly with salt and pepper on both sides and set aside. it’s a rustic beautiful bake of fried aubergine slices layered with juicy tomato sauce, creamy béchamel and beautiful melted mozzarella and. Spoon over a bit more sauce, then scatter. This dish is so close to my heart, as it’s one that my nonna and my mamma used to make for me regularly throughout my childhood; Fresh basil extra virgin olive oil. top the sauce with a layer or two of aubergine slices, then season well. aubergine parmigiana is a traditional italian dish that is made up of layers of fried aubergine, tomato sauce, parmesan, and mozzarella then. This is layered like lasagne but made with aubergine instead of pasta. Prepare two plates or shallow pasta bowls. here’s my modern aubergine parmigiana with basil + smoked mozzarella for you to enjoy. It is a typical dish made all over italy, but we like to think it originates in parma. The men in our family love meat, but they’ll happily eat this veggie dish regularly. The only difference is that they used to bake it and i like to do it in this modern, easy way, without compromising the flavours. 1 mozzarella ball 125g drained weight. It can be served hot or cold,and also as a starter or side dish to accompany saltimbocca.

The only difference is that they used to bake it and i like to do it in this modern, easy way, without compromising the flavours. It can be served hot or cold,and also as a starter or side dish to accompany saltimbocca. It is a typical dish made all over italy, but we like to think it originates in parma. Spoon over a bit more sauce, then scatter. 1 mozzarella ball 125g drained weight. top the sauce with a layer or two of aubergine slices, then season well. Fresh basil extra virgin olive oil. The men in our family love meat, but they’ll happily eat this veggie dish regularly. Slice your aubergine into medium thick slices, season lightly with salt and pepper on both sides and set aside. for a rich and satisfying meal, full of flavour and packed full veg, the.

The Vegetarian Experience Aubergine and Mozzarella Bake

Aubergine Basil Mozzarella Spoon over a bit more sauce, then scatter. it’s a rustic beautiful bake of fried aubergine slices layered with juicy tomato sauce, creamy béchamel and beautiful melted mozzarella and. 1 mozzarella ball 125g drained weight. top the sauce with a layer or two of aubergine slices, then season well. It is a typical dish made all over italy, but we like to think it originates in parma. It can be served hot or cold,and also as a starter or side dish to accompany saltimbocca. aubergine parmigiana is a traditional italian dish that is made up of layers of fried aubergine, tomato sauce, parmesan, and mozzarella then. Fresh basil extra virgin olive oil. for a rich and satisfying meal, full of flavour and packed full veg, the. Spoon over a bit more sauce, then scatter. Prepare two plates or shallow pasta bowls. This is layered like lasagne but made with aubergine instead of pasta. The men in our family love meat, but they’ll happily eat this veggie dish regularly. The only difference is that they used to bake it and i like to do it in this modern, easy way, without compromising the flavours. This dish is so close to my heart, as it’s one that my nonna and my mamma used to make for me regularly throughout my childhood; Slice your aubergine into medium thick slices, season lightly with salt and pepper on both sides and set aside.