Layers of tasty goodness! A delicious dinner with layers of sliced aubergines, Tarantella Organic Passata and mozzarella.
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What you'll need
3 aubergines
2 tsp salt
2 tbsp olive oil
400g mozzarella, torn into pieces
600g Tarantella Organic Passata
Salt and pepper, to season
Bunch of fresh basil
80g Parmigiano, grated
How to make it
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Preheat the oven 180°C.
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Cut the aubergines into 1.5cm thick slices, then sprinkle liberally with salt, lay them on one plate and weigh them down with each other.
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Leave the aubergines for 30 minutes, then rinse the salt off and dry the slices.
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Heat the olive oil in a non-stick frying pan and fry the aubergine in batches until golden. Drain on kitchen roll.
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To assemble your Parmigiana; layer a slice of the aubergine, then mozzarella, a generous layer of Tarantella passata, salt & pepper, basil and Parmigiano in an ovenproof dish. Continue layering until all the ingredients are used up.
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Cover with foil and bake in the oven for one hour before serving.