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Aubergines with Mozzarella & Arrabiata Sauce |
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| Serves 2 |
Prep 15 mins |
Cooking 20 mins |
Easy |
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My rating |
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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
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For the sauce
400g tin chopped tomatoes
50ml olive oil
Salt and pepper
1 small bunch basil, shredded
To serve
Grated Parmesan
extra virgin olive oil |
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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.
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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.
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To make the sauce, place a pan
over a medium heat and add the olive oil. When the oil is
hot, add the tinned tomatoes, seasoning and basil. Bring
to the boil and simmer for 5 minutes.
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Spoon the sauce onto a
plate, top with the aubergine slices, grate over a little
more parmesan and drizzle with olive oil.
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