Creating a delicious Eggplant (Aubergine) Mozzarella recipe involves layering tender slices of eggplant with savory tomato sauce, creamy cheeses, and aromatic seasonings, resulting in a comforting dish perfect for any weeknight meal. This recipe not only promises delightful flavors but also brings together simple ingredients to make a wholesome and satisfying dinner option.
Recipe Overview:
- Name: Eggplant (Aubergine) Mozzarella
- Total Time: 1 hour 15 minutes
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Servings: 6
- Category: Cheese
- Keywords: Weeknight, < 4 Hours
Ingredients:
Here’s what you’ll need to prepare this Eggplant (Aubergine) Mozzarella dish:
- 1/2 cup chopped green onion
- 1/2 cup water
- 1/4 teaspoon salt
- 2 medium eggplants, sliced
- 1/2 cup all-purpose flour
- 1 egg, beaten
- 1 tablespoon water
- Olive oil for frying
- 1 cup low-fat cottage cheese
- 1 cup low-fat mozzarella cheese, shredded
Nutrition Facts (per serving):
- Calories: 168.8
- Fat: 3.8g
- Saturated Fat: 0.9g
- Cholesterol: 3mg
- Sodium: 760.6mg
- Carbohydrates: 24.8g
- Fiber: 4g
- Sugar: 10g
- Protein: 9.7g
Instructions:
-
Prepare the Eggplant:
- Preheat the oven to 350°F (175°C).
- Sprinkle salt over the sliced eggplant and let it sit for about 10 minutes to draw out excess moisture.
- In a shallow bowl, combine the beaten egg with 1 tablespoon of water.
- Dip each eggplant slice into the egg mixture, then dredge in flour until evenly coated.
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Cook the Eggplant:
- In a large non-stick skillet, heat olive oil over medium heat.
- Fry the eggplant slices in batches until golden brown on both sides, turning once. Drain them on paper towels to remove excess oil.
-
Prepare the Sauce:
- In a large saucepan over low heat, cook the chopped green onion in 1/4 cup of water until tender.
- Add your favorite spaghetti sauce to the saucepan and bring it to a boil. Reduce the heat and let it simmer for 20-25 minutes, allowing the flavors to meld.
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Assemble the Dish:
- In a 13″ x 9″ casserole dish, spread about 1/2 cup of the prepared sauce evenly on the bottom.
- Layer half of the fried eggplant slices on top of the sauce.
- Spread 1/2 cup of low-fat cottage cheese over the eggplant layer, followed by more sauce.
- Repeat the layers until all ingredients are used, ending with a final layer of sauce on top.
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Bake and Serve:
- Sprinkle shredded low-fat mozzarella cheese evenly over the top layer of sauce.
- Bake the casserole, uncovered, in the preheated oven for 30 minutes, or until the cheese is melted and bubbly.
- Let the dish stand for 5 minutes before serving to allow it to set.
Tips for Success:
- Choosing Eggplant: Look for firm, shiny eggplants with smooth skin and no soft spots.
- Reducing Moisture: Salting the eggplant slices helps to draw out excess moisture, making them firmer when cooked.
- Layering: Ensure even distribution of sauce and cheese between layers for a balanced taste and texture.
- Baking Time: Keep an eye on the casserole while baking to avoid overcooking the eggplant or drying out the dish.
Serving Suggestions:
- Serve this Eggplant Mozzarella hot, straight from the oven, garnished with fresh basil or parsley for added freshness.
- Pair with a crisp green salad dressed in a light vinaigrette to complement the richness of the dish.
- This recipe also goes well with crusty bread or garlic toast to mop up the flavorful tomato sauce.
Conclusion:
With its layers of tender eggplant, gooey mozzarella cheese, and flavorful tomato sauce, this Eggplant Mozzarella dish is a satisfying meal that’s perfect for both weeknight dinners and special occasions alike. Its combination of textures and flavors will surely make it a favorite in your household. Enjoy creating and sharing this delightful recipe from Love with Recipes!
