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baked aubergines with mozzarella |
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| Ingredients -
Serves 4 |
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Method |
12 slices aubergines,
peeled and cut into 2cm thick
12 slices fresh mozzarella, preferably
Mozzarella di bufala
24 basil leaves
100ml Grappolini Paneolio extra virgin olive oil
4 fresh sliced tomatoes
4 fresh chopped tomatoes
2 cloves garlic, crushed
4 tbsp seasoned flour |
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Sprinkle the aubergine slices with seas alt and leave to purge for about 30
minutes. Rinse under cold running water and pat dry. Pass
through seasoned flour and fry in 50ml extra virgin olive
oil until crispy on both sides.
Place 4 aubergine slices in an ovenproof dish, put 2 slices
tomato and a slice of mozzarella and top with 2 basil leaves.
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Repeat
this process until you finish all the aubergine, tomatoes
and mozzarella. Bake in a preheated oven for 10-15 minutes.
Meanwhile prepare the chopped tomatoes, garlic and 50ml extra
virgin olive oil, salt and pepper. |
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| When the stacks are ready, serve with spoonfuls
of tomato sauce on the side. |
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