John Myers
Tomato, Mozza and Eggplant Mince Pan
The perfect tomato, mozza and eggplant mince pan recipe with a picture and simple step-by-step instructions.
- 1 Elongated eggplant
- 4 Tomatoes
- 2 bag Mozzarella
- 400 gr Beef mince
- 400 gr Tagliatelle
- Sear the minced meat, season with salt, pepper and Italian herbs (dried, those from Migros are the best). When done, pour into a bowl and set aside. In the same pan, fry the sliced eggplants until they have turned color. Now place the sliced tomatoes on top. Spread the minced meat on the tomatoes and cover with the sliced mozzarella and put a lid on the pan. That’s it. Was it quick, right? 🙂
- Tip 2: On my stove, the pasta is ready at the same time when I turn on the pasta water when the minced meat is ready.
- Tip 2: I sprinkle the mozzarella again with the Italian herbs before I put the lid on the pan. Gives another taste kick and it looks more decorative too!
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