Serves 6
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For the ciabattas:

  1. Preheat the oven to 190˚C/170˚C fan/gas mark 5.
  2. Salt the slices of aubergine on both sides and place in a colander over the sink for one hour. Brush the salt off the aubergine slices and pat them dry with kitchen paper.
  3. Place the breadcrumbs in one bowl and beat the eggs together with a splash of water in another bowl. One at a time, dip the aubergine slices first in the egg wash, then in the breadcrumbs.
  4. Heat a tablespoon of oil in a large pan over a medium-high heat. Working in batches, cook the aubergine until golden on both sides, adding more oil as necessary and being careful not to over-crowd the pan. Drain the slices on kitchen paper.
  5. Spoon about 250ml of the tomato sauce over the bottom of a large baking dish.
  6. Place the slices of aubergine over the sauce and scatter with fresh basil.
  7. Pour the remaining tomato sauce over the top and add the slices of mozzarella in an even layer.
  8. Cover with tin foil and place in the lower half of the oven. Bake for one hour.
  9. Meanwhile, split the ciabattas and spread with garlic butter. Place under a hot grill until lightly browned.
  10. When the aubergine bake is ready, turn the oven to 200˚C/180˚C fan/gas mark 6.
  11. Fill each toasted ciabatta with some of the baked aubergine, then top with some extra sliced mozzarella. Place in the oven for 4-5 minutes until the cheese has melted.
  12. Serve immediately with a green salad.

Note: Passata can be used as an alternative to tomato sauce, if you wish.

Nutrition Facts

Per serving: 678kcals, 29.1g fat (29.1g saturated), 71.8g carbs, 10.8g sugars, 34.3g protein, 5.6g fibre, 1.676g sodium

Try this Irish curd tart for dessert… 

ItalianDinnerSandwichesMeat-freeLunch & snacksSpecial OccasionsHigh-proteinFamily mealsCuisinesBarbecueComfort foodMake it HealthyVegetarian

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