Baked Aubergine Rolls with Mozzarella - Italian Main course

Ingredients

  • 1 piece Aubergine (Eggplant) (large, cut lengthways into 6 slices)
  • 2 tbsp Plain flour
  • 2 piece Eggs (lightly beaten with some salt and pepper)
  • 40 g Parmesan cheese (freshly grated)
  • 18 piece Basil (large)
  • 300 g Mozzarella (roughly sliced)
  • 4 tbsp extra virgin olive oil
  • 1 piece Garlic (finely chopped)
  • 0.5 piece Onion (finely chopped)
  • 0.5 piece Celery stalk (finely chopped)
  • 400 g Plum tomatoes (canned)
  • 40 g Parmesan cheese (freshly grated)
    Alternative: nutritional yeast
  • 300 g Mozzarella (roughly sliced)
    Alternative: vegan mozzarella

Instructions

  1. Preheat oven to 200°C (400°F/Gas Mark 6).

  2. Prepare the tomato sauce: Heat olive oil in a saucepan over medium heat. Add garlic, onion, and celery; cook until softened, about 5-7 minutes.

  3. Stir in canned plum tomatoes, season with salt and pepper. Cover and simmer gently for 25 minutes.

  4. Dust aubergine slices in plain flour, then dip in beaten eggs.

  5. Heat olive oil in a large frying pan. Fry aubergine slices on both sides until golden. Remove and drain on kitchen paper.

  6. Line aubergine slices on a chopping board. Season with salt and pepper. Sprinkle with grated Parmesan cheese.

  7. Place three basil leaves on each aubergine slice and top with mozzarella slices.

  8. Roll up each aubergine slice and place seam-down in a baking dish.

  9. Pour tomato sauce over the aubergine rolls.

  10. Bake in preheated oven for 30 minutes, or until golden brown and bubbling.

  11. Serve hot with a leafy green salad.

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