Aubergine & Mozzarella Bake

Crisp-edged aubergine baked with tomato and mozzarella. Makes 3 servings.

65 min · Serves 3 · Vegetarian · ≈345 kcal per serving · ≈18 g protein

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Ingredients

• 500g aubergine
• 150g vegetarian-rennet mozzarella
• 400g tinned chopped tomatoes
• 2 eggs
• 40g plain wheat flour
• 25g olive oil
• 4g salt
• 10g fresh basil

Method

1. Slice aubergine, salt and rest 10 minutes. Dip in beaten eggs then flour; fry in oil until golden.
2. Layer with tomato sauce and mozzarella in a dish. Bake at 200°C for 25 minutes until bubbling.
3. Scatter basil and rest 5 minutes before serving.

Contains: dairy, eggs, gluten.

This recipe was written with AI assistance and has not yet been kitchen-tested by our team. Nutrition values are estimates. Always check ingredients for allergies.