These vegetarian rounds are a delicious combination of aubergine, garlic, and mozzarella cheese. Great served as a main meal or as a starter.
5 people made this
salt and pepper, to taste
2 tablespoons plain flour
4 tablespoons olive oil, divided
2 cloves garlic
1/2 teaspoon dried oregano
120g mozzarella cheese, sliced
4 tomatoes, sliced
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:10min › Cook:25min › Ready in:35min
Preheat oven to 200 C / Gas 6.
Slice the aubergines into rounds. Sprinkle with salt then dredge in the flour. Warm 2 tablespoons of the olive oil in a frying pan over a medium heat then cook the rounds for 2 minutes on each side, until nicely golden.
Crush garlic and combine with 2 tablespoons of olive oil and the oregano.
To assemble, top every slice of aubergine with cheese, then with tomato, brush with garlic oil, and then follow with a slice of eggplant and top with a cheese slice. Transfer to a lightly greased baking tray.
Bake in the preheated oven for 15 minutes, until the cheese is golden and the aubergine is tender. Remove from the oven and serve hot.