"My take on an aubergine schnitzel"
SKYE
"My take on an aubergine schnitzel"
INGREDIENTS
- 8 aubergines
- 2 tins Chopped tomato
- 2 carrots
- 2 Celery
- 1 onion
- Chopped leaves Basil & parsley
- Pinch Salt & pepper
- Sprinkle Parmesan
- Grated 100g Mozzarella
- Olive oil
METHOD
- Make the Napoletana sauce (sauté carrots, onion, celery and cans of tomato) Let it boil for a few 1 hour. Blend.
- Cook the aubergine in some olive oil until brown.
- Layer the tomato sauce into a dish then add a layer of aubergine. Followed by a sprinkle of cheese and repeat until the dish is full.