Aubergine (Eggplant), Tomato & Mozzarella Melts

READY IN: 25mins
Recipe by Sarah Taylor

Hadn't ever cooked with aubergine & discovered a delicious easy mousakka & thought I'd play around with the idea of aubergine with my fav flavour of Mozzarella & tomato, the garlic is a real bonus!

Top Review by Parsley

I enjoyed these eggplant little stacks. They make a pretty presentation, too. I only cooked mine for about 10 minutes, so the eggplant slices wouldn't be too soft. The fresh basil is a must - don't skip it! Thanx!

Ingredients Nutrition

Directions

  1. Cut aubergine into rings 5cm thick.
  2. Place in roasting dish.
  3. Brush with half oil& shake over half salt.
  4. Place sliced tomatoes on each, then sliced mozzarella.
  5. Sprinkle top with remainder salt, olive oil, pepper& garlic.
  6. Bake for 20 minutes on 200°C.
  7. Sprinkle with fresh basil& serve.

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