Aubergines with Mozzarella and Arrabbiata Sauce
This Aubergines with Mozzarella and Arrabbiata Sauce dish is simple, tasty and a brilliant sharing dish! It is so satisfying to eat and will become a family favourite!
Ingredients
- 1 large aubergine sliced
- lengthways into 4 pieces.
- 25ml olive oil
- Salt and pepper
- 25g Parmesan, grated (or vegetarian alternative)
- 2 balls Mozzarella
- 9 basil leaves
For the sauce:
- 400g tin chopped tomatoes
- 2 cloves of garlic crushed
- 50ml olive oil
- Salt and pepper
- 1 small bunch basil, shredded
To serve:
- Grated Parmesan
- Extra virgin olive oil
Method
Place a pan over a medium heat and add the oil. When the oil is hot, add the aubergine slices and fry for a couple of minutes each side until crispy.
Season, then place on a tray. Sprinkle over some of the basil and cover in mozzarella and parmesan. Place under the grill for 2 to 3 minutes until the cheese has turned golden.
To make the sauce, place a pan over a medium heat and add the olive oil. When the oil is hot, add the garlic and cook for about 30 seconds before adding the tinned tomatoes, seasoning and basil. Bring to the boil and simmer for 5 minutes.
Spoon the sauce onto a plate, top with the aubergine slices, grate over a little more parmesan and drizzle with olive oil.
Ingredients
- 1 large aubergine sliced
- lengthways into 4 pieces.
- 25ml olive oil
- Salt and pepper
- 25g Parmesan, grated (or vegetarian alternative)
- 2 balls Mozzarella
- 9 basil leaves
For the sauce:
- 400g tin chopped tomatoes
- 2 cloves of garlic crushed
- 50ml olive oil
- Salt and pepper
- 1 small bunch basil, shredded
To serve:
- Grated Parmesan
- Extra virgin olive oil
Method
Place a pan over a medium heat and add the oil. When the oil is hot, add the aubergine slices and fry for a couple of minutes each side until crispy.
Season, then place on a tray. Sprinkle over some of the basil and cover in mozzarella and parmesan. Place under the grill for 2 to 3 minutes until the cheese has turned golden.
To make the sauce, place a pan over a medium heat and add the olive oil. When the oil is hot, add the garlic and cook for about 30 seconds before adding the tinned tomatoes, seasoning and basil. Bring to the boil and simmer for 5 minutes.
Spoon the sauce onto a plate, top with the aubergine slices, grate over a little more parmesan and drizzle with olive oil.
