Easiest Way to Make Appetizing Baked Aubergine & Zucchini topped with Cottage Cheese Casserole

Baked Aubergine & Zucchini topped with Cottage Cheese Casserole. This soft fleshy vegetable is great in curries, dips, sides, salads and other veggie recipes. Enjoy this dish with a clear conscience. If you chop the aubergine skins into the finished dish, you'll get even more fibre.

If you're looking for an Italian meat-free recipe for your family that's tasty and quick to make, Gennaro has the answer with this delicious aubergine. While the aubergines are cooking Add the aubergine flesh and the lightly chopped walnuts to the tomato mixture and season generously with salt and pepper. Baked aubergine 'chips' make a moreish easy starter or side dish. You can have Baked Aubergine & Zucchini topped with Cottage Cheese Casserole using 12 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Baked Aubergine & Zucchini topped with Cottage Cheese Casserole

1. You need 1 of kilo Aubergines/Eggplants sliced.
2. It's 1 of Zucchini sliced.
3. Prepare 2 of medium size Onions diced.
4. Prepare 1 of Cinnamon stick.
5. It's 1 of kilo fresh Tomatoes grated and 2 tablespoons of Tomato Paste.
6. Prepare 2 of Garlic Cloves diced (optional).
7. Prepare 1 1/2 cups of Cottage Cheese.
8. Prepare 1/2 cup of Olive Oil.
9. Prepare 1/2 cup of Vegetable Oil.
10. You need of Salt.
11. You need of Sugar.
12. Prepare of Pepper.

Chunky wedges of aubergine are coated in polenta for maximum crunch and baked until crisp, plus a sweet drizzle of honey helps them. Aubergines stuffed with provolone and parmesan cheese mixed with tomatoes and baked. They are delicious served with a salad for lunch or supper. Easy aubergine recipes are some of my favourite to prepare when we're trying to eat healthily or Find some of our favourite aubergine recipes here and keep scrolling to get this baked aubergine in.

Baked Aubergine & Zucchini topped with Cottage Cheese Casserole step by step

1. Place sliced Aubergines and brush with vegetable oil into baking pan and bake until Aubergines have softened..
2. Crush garlic cloves…..
3. Add olive oil into a sauce pan, the ingredients and simmer for 20 minutes..
4. Place Zucchini on the bottom of the baking pan, and start to tightly roll Aubergines. Place one next to the other and around the pan. Aubergines should be tightly rolled..
5. Pour tomato sauce into baking pan and bake for 25 minutes. Once this is ready top by adding Cottage Cheese or any cheese of your choice, bake for another 15 minutes. That’s it 🙂.
6. Kali Orexi!!!!.

This is by far the best thing to ever happen to aubergines. The trick is to treat them like you would a good cut of meat - take time. Slices of roasted aubergines, layered with a tomato sauce and cheese. «Melanzane alla Parmigiana» sounds like a. Try our slow-baked stuffed aubergine recipe and other simple veggie recipes at Red Online. Slice the aubergines in half lengthways and scoop.