Prep
10 MIN
Cook
35 MIN
Ingredients
3 medium
Aubergines
5 tbsp
Olive oil
1 small
Onion, finely chopped
1
Garlic grated
1 x 500 g
Heinz Basil Passata
70 g
Panko breadcrumbs
1
Sprig of fresh oregano leaves picked and chopped
4 medium
Tomatoes thinly sliced
250 g
Pizza mozzarella thinly sliced
4 tbsp
Finely grated parmesan
-
Salt and black pepper
Instructions
Step 1
In a saucepan, fry chopped onion for 5 minutes until softened. Add grated garlic and cook for another minute. Pour in Heinz Passata with Basil. Simmer gently for 10 minutes.
Step 2
Preheat the oven grill to its highest setting. Slice aubergines lengthways into twelve 1cm thick slices. Brush both sides with olive oil, season, and arrange on the oven tray, slightly overlapping if needed. Grill for about 8 minutes, flipping halfway, until golden and cooked. Set aside to cool slightly.
Step 3
Heat the last teaspoon of olive oil in a frying pan over high heat. Add panko breadcrumbs and a pinch of salt. Stir-fry until toasted and golden. Stir in chopped oregano, then transfer to a plate to cool.
Step 4
Place a couple of mozzarella slices, a sprinkle of parmesan, and a couple of tomato slices on each aubergine slice. Season with salt and pepper, then return under the grill for 3-4 minutes until the mozzarella melts and tomato slices soften.
Step 5
To serve, spoon tomato sauce onto plates. Layer three slices of aubergine on top. Drizzle with more sauce and sprinkle with toasted breadcrumbs.