Aubergine, tomato and mozzarella stacks

    35 min

    Slices of aubergine, buffalo mozzarella and tomato passata are layered to create these delicious and colourful 'stacks'.

    2 people made this

    Serves: 4 

    • 4 medium aubergines, slices lengthways
    • extra virgin olive oil, as needed
    • salt, to taste
    • dried oregano, to taste
    • dried chilli flakes, to taste (optional)
    • 200ml tomato passata
    • 3 tablespoons grated Parmesan cheese
    • 1 (125g) buffalo mozzarella, thinly sliced
    • fresh basil leaves, torn

    Prep:25min  ›  Cook:10min  ›  Ready in:35min 

    1. Drizzle a small amount of oil over aubergine slices; season with salt, oregano and dried chilli flakes. Cook in batches, in a dry pan for about 7 minutes, turning them halfway through.
    2. Create 4 stacks (about 10cm high) on 4 side plates by layering slices of aubergine alternately with tomato passata and grated Parmesan, adding a slice of buffalo mozzarella after every 3 aubergine slices.
    3. Place the dishes, one by one, in microwave and cook on High for 2 minutes. Serve with grated Parmesan and fresh basil leaves on top.

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