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For the ciabattas:
- Preheat the oven to 190˚C/170˚C fan/gas mark 5.
- 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.
- 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.
- 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.
- Spoon about 250ml of the tomato sauce over the bottom of a large baking dish.
- Place the slices of aubergine over the sauce and scatter with fresh basil.
- Pour the remaining tomato sauce over the top and add the slices of mozzarella in an even layer.
- Cover with tin foil and place in the lower half of the oven. Bake for one hour.
- Meanwhile, split the ciabattas and spread with garlic butter. Place under a hot grill until lightly browned.
- When the aubergine bake is ready, turn the oven to 200˚C/180˚C fan/gas mark 6.
- 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.
- Serve immediately with a green salad.
Note: Passata can be used as an alternative to tomato sauce, if you wish.
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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