Melanzane-mozzarella

Serves 2
Prep Time 30 mins
Cooking Time 40 mins
Ingredients

• 2 Medium aubergines (eggplants) sliced, oiled and grilled
• 250g Mozzarella cheese, sliced
• 45g Parmesan cheese, grated

Ingredients for the sauce

• 2 Tbsp Extra virgin olive oil
• 2 X 400g Tins plum tomatoes (see Cook’s tips 1.)
• 1 Medium onion, finely chopped
• 1 Clove garlic, finely chopped
• Handful of fresh basil, chopped
• Freshly milled black pepper

Method

• Make the sauce first
• Heat the oil in a large wok or frying pan
• Add the onion and garlic, fry gently until softened
• Add the tomatoes (see Cook’s tips 2.)
• Bring to the boil then turn the heat down and add the basil and pepper to taste, simmer for about 20-30 minutes until reduced by half, remove and set aside
• Meanwhile, grill the aubergine slices on both sides until browned, you may have to do this in stages
• Arrange one third of the aubergines in an oven proof dish
• Cover with a few slices of Mozzarella
• Spoon a third of the sauce over the top
• Sprinkle a handful of Parmesan over the sauce
• Repeat the layers finishing with a layer of aubergine, sauce and parmesan
• Bake in a preheated oven, 180°C, 350°F gas mark 4, for approximately 40 minutes

Cook's tips

• 1. You can use 1-2 tins of tomatoes, depending on your taste
• 2. Just break the tomatoes in half with a wooden spoon, it’s not necessary to chop them up as they’ll break down as they cook

Equipment

• Large wok or frying pan
• 20cm Oven proof dish

Shopping List

• 2 Medium aubergines
• 250g Mozzarella cheese
• 45g Parmesan cheese
• 2 Tbsp Extra virgin olive oil
• 2 X 400g Tins plum tomatoes
• 1 Medium onion
• 1 Clove garlic
• Handful of fresh basil
• Freshly milled black pepper

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