Eggplant (aubergine) Almost Parmigiano

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 medium eggplants, sliced crosswise into 7 . 5 mm slices
• light olive oil
• mozzarella cheese, sliced
• basil pesto (your own or bottled)
• tomato puree (your own or favourite bottled)
• virgin olive oil
• balsamic vinegar
• 1 sprig basil

Recipe

• 1 preheat oven to 200dc.
• 2 heat oil in a large pan until almost smoking and cook eggplant in 3 or 4 lots until golden on both sides.
• 3 drain well in kitchen towel.
• 4 on a lightly oiled baking tray, reform the eggplants into a stack, putting a little pesto, tomato puree& cheese between the slices.
• 5 rest for 15 minutes to develop the flavours and then put in the oven for 15 minutes.
• 6 place eggplant on 4 plates, sprinkle with oil and balsamic and garnish with basil.
• 7 if you want to make it really fancy put some pesto and tomato purée in a couple of squeeze bottles and make an attractive pattern on the plate with a little of each.