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Tender aubergine is topped with marinated mozzarella and tomatoes for a simple parmigiana that's rich and a real symphony of Italian flavours. Cubed bread helps give a change in texture while a drizzling of balsamic glaze helps give a tangy finish. You won't regret making this one. See method
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Preheat the oven to gas 4, 180°C, fan 160°C. Put the aubergines, cut-side up, on a shallow baking tray. Score deeply, then drizzle with the oil from the slow-roasted tomato pack. Squish 2 tomatoes onto each aubergine half, gently massaging into the scored lines; season. Bake for 35 mins.
Halve the mozzarella balls and arrange over the cooked aubergine halves along with the remaining tomatoes. Bake for 5 mins, then add the cubed bread to the tray around the aubergine. Bake for 5 mins more until the bread is golden and the cheese has melted. Scatter the bread over the aubergine, drizzle with the balsamic glaze and serve with the watercress.
Cook's tip: Simply halve this recipe to serve 1. Use any remaining mozzarella and tomato mix in our Melty mozzarella and roasted tomato toast recipe
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