- 2 aubergines
- 300g diced 40% fat Maestrella Mozzarella
- 5 ripe tomatoes
- Olive oil
- Salt and pepper
- Fresh basil leaves
Preheat the oven to 200°C.
Cut the aubergines lenghtwise into thin slices and place onto a sheet pan then brush with olive oil.
Bake for 15 to 20 minutes depending on the thickness of your slices.
Chop the tomatoes into quarters and place into a frying pan with a splash of olive oil.
Let cook over a low heat. Season with salt and pepper then crush tomatoes using a fork. Once the ingredients are ready, you are ready to assemble.
Spread 2 to 3 spoonfuls of tomatoes over the bottom of a baking dish then layer 2 aubergine slices. Spread tomato sauce over the aubergine slices, then sprinkle the diced Maestrella mozzarella. Repeat until you have used all of your aubergine. Top with the rest of the mozzarella. Season with salt and pepper then bake for 25 to 30 minutes. Serve topped with fresh basil.