Prep Prep : 20 min
Cooking Cooking : 25-30 min
Serving Serving : 4
List of
  • 2 aubergines
  • 300g diced 40% fat Maestrella Mozzarella
  • 5 ripe tomatoes
  • Olive oil
  • Salt and pepper
  • Fresh basil leaves
Share the recipe




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.

Download the recipes book
I accept the conditions relating to the protection of personal data.

Product use for the recipe

Product picture
40% Fat IDM 2.5kg diced
Chilled - Diced - 2.5kg
Vous allez être redirigé vers le site Eurial Food Service & Industry car vous avez été localisé en france Êtes-vous d'accord ?