About this recipe:A quick and easy aubergine dish that's lovely served with pasta or garlic bread and a salad. Use your favourite shop-bought pasta sauce.
1 tablespoon water
1 small aubergine, cut into 1cm thick slices
120g dried breadcrumbs, seasoned
olive oil for frying
170g grated mozzarella cheese
4 tablespoons tomato pasta sauce
1/4 teaspoon crushed red chilli flakes
3 tablespoons grated Parmesan cheese
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Method Prep:5min › Cook:10min › Ready in:15min
In a small bowl beat the egg and water together. Place the breadcrumbs in shallow dish. Dip aubergine slices in egg mixture then in breadcrumbs, being sure to coat thoroughly.
Heat 1cm of olive oil in a large frying pan over medium-high heat until hot. Add aubergine slices and reduce heat to medium. Cook for 3 to 4 minutes per side or until golden brown and tender. Sprinkle mozzarella cheese over aubergine during last minute of cooking to melt.
While aubergine is cooking, combine pasta sauce and chilli flakes in a microwave-safe measuring jug. Cover with cling film and cook at high power for 2 minutes or until heated through.
Top aubergine with sauce and Parmesan cheese and serve.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.