Aubergine and Mozzarella Stacks Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 aubergine 2 tbsp olive oi 150g / 5oz mozzarella 6 slices of prosciutto handful of basil leaves, torn, to serve
For the sauce: 350g / 12oz jar of passata, or 400 g / 14 oz / can of chopped tomatoes with 2 tsp tomato purée 2 tbsp extra-virgin olive oil 1 garlic clove, chopped
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Directions: |
Directions:1. Preheat the oven to 400ºF.
2. Cut twelve 1 cm / ½ inch aubergine slices and put them over the grill pan in one layer. Brush with half of the olive oil and grill for 3-4 minutes, then turn, brush and grill again. Allow to cool.
3. Cut the mozzarella into 6 slices. Sandwich each slice between 2 aubergine slices and put in a greased shallow ovenproof dish.
4. Crumple a prosciutto slice on top of each and bake for 12-15 minutes until the cheese melts.
To make the sauce: 1. Put all the ingredients in a pan and simmer briefly (or until slightly thickened, if using canned tomatoes)
To serve: 1. Spoon a little sauce on each plate, put the stacks on top and scatter with basil. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:20 min |
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