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Aubergine, tomato & mozzarella bake
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Aubergine, Tomato & Mozzarella Bake

Servings 2 -3 lunch portions
Author Jo Allison


  • 1 aubergine eggplant
  • 2 medium sized tomatoes
  • 1 mozzarella ball 125g drained weight
  • 7 tablespoon 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.
  • Enjoy!