Slices of aubergine, buffalo mozzarella and tomato passata are layered to create these delicious and colourful 'stacks'.
2 people made this
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
Method Prep:25min › Cook:10min › Ready in:35min
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.
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.
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.