Preheat oven to 200. Slice 2 small aubergines lengthways into 1cm slices and brush with olive oil. Heat a griddle pan over a high heat and cook the aubergine in batches for 2-3mins, turning once, until tender. Spread 1 side of the cooked aubergine slices with 2tb sun-dried tomato pesto, then layer them up into 3 layers in a lightly greased ovenproof dish with 2 x 125g balls mozzarella, sliced, and a 350g jar of chilli and tomato sauce.
Miz together 50g ready-made fresh breadcrumbs and 50g grated vegetarian parmesan, then sprinkle over the top.
Bake for 20-25mins until bubbling and golden. Serve with a green salad.
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