Aubergine, Tomato & Mozzarella Bake
Servings 2 -3 lunch portions
- 1 aubergine eggplant
- 2 medium sized tomatoes
- 1 mozzarella ball 125g drained weight
- 7 Tbsp breadcrumbs
- 2 eggs
- salt pepper
- fresh basil extra virgin olive oil
Slice your aubergine into medium thick slices, season lightly with salt and pepper on both sides and set aside.
Prepare two plates or shallow pasta bowls. Add eggs to one bowl and whisk them lightly and breadcrumbs to another bowl.
Dip your aubergine slices (one at a time) in egg followed by breadcrumbs.
Heat tablespoon of oil in a non-stick pan and fry aubergine slices on both sides until breadcrumbs are golden in colour (you might have to add a bit more oil). Drain on a plate covered with paper towel.
Cut your tomatoes in half and slice each half. Drain and cut your mozzarella in half and slice each half.
Prepare ovenproof baking dish and layer your fried aubergine slices, tomatoes and mozzarella as pictured below.
Place under the preheated grill to melt the cheese slightly (you could also do it in the oven preheated to 180°C for about 10min).
Sprinkle with as much fresh basil as you want and drizzle with some olive oil.