Breaded Aubergine and Mozzarella Stack with Marinara Sauce

1. 1

   Preheat the oven to 200 degrees C (Gas Mark 6 / 400 degrees F).

2. 2

   Chop the aubergine into 1cm slices.

3. 3

   In one bowl, lightly beat the egg.

4. 4

   In a separate bowl, combine the breadcrumbs, parmesan, black pepper and a little salt.

5. 5

   Dip each slice of aubergine into the egg, and then into the breadcrumb mixture.

6. 6

   Lay them out on a lightly greased baking tray and bake for 20 minutes, turning each slice over halfway through the cooking time.

7. 7

   Top each piece of aubergine with a slice of mozzarella cheese, and return to the oven for 10 more minutes, or until the cheese is melted and gooey.

8. 8

   Meanwhile, heat up your marinara sauce.

9. 9

   Mine was homemade but you could equally use a jar of shop-bought sauce.

10. 10

    This is a great recipe for using up some leftover pasta sauce.

11. 11

    When the aubergine is ready, remove it from the oven, and create 2 stacks on a bed of lettuce.

12. 12

    The largest pieces of aubergine should be at the bottom.

13. 13

    When all the aubergine has been used up, top each stack with a few spoonfuls of hot marinara sauce.

* Per serving · 4 servings · Values may vary.