Serves 4
INGREDIENTS:
- 1 jar of cocktail onions, rinsed and drained
- 2 large aubergines, cut into 3cm slices
- 5tbsp olive oil
- 3 garlic cloves, sliced
- 1 tin chopped tomatoes
- 100ml white wine
- 2tsp dried oregano
- 1 mozzarella ball
- 25g parmesan cheese
- 75g breadcrumbs
- Chopped herbs, to garnish
METHOD:
- Preheat the oven to 180 degrees/ Gas Mark 4.
- Take a large frying pan, add 1-2 tablespoons of the olive oil and cook the aubergine slices in batches over a high heat. Ensure the aubergines get nicely browned for maximum flavour.
- Transfer the aubergines to a snug oven dish, overlapping the slices
- Add 1 tablespoon of olive oil to the frying pan and cook the cocktail onions until they start to brown. Add the sliced garlic and cook for 1 minute. Pour in the white wine, tinned tomatoes, dried oregano and season with salt and pepper. Spoon over the aubergines.
- Tear the mozzarella and place over the dish. Then sprinkle over the parmesan and finally scatter over the breadcrumbs.
- Bake for about 20 minutes until the cheese is hot and bubbling. Serve with crusty bread.
Cook’s tip:
Ciabatta makes the best breadcrumbs, but any thick crust bread will work well.
Recipe by Opies