Baked breaded aubergines filled with mozzarella cheese and served with pesto

Posted on July 21, 2015 by Claudia Palombi | 0 comments

This is an incredibly indulgent tasting dish that makes a fantastic starter at a dinner party. As it does not take long to prepare, it is also great to make just for yourself! The recipe calls for some of our own products that you can order effortlessly from our online store.

This recipe will take 30 minutes from start to finish and will serve four people.

Before you get started you will need the following ingredients:

One large aubergine cut into 8 x 1 cm thick discs
One fresh mozzarella ball
1 cup of Coori Bread Crumbs
2 eggs
4 basil leaves
Salt and black pepper
2 tablespoons of parmesan cheese
1 cup of Coori Pesto

First of all, preheat your oven to 200C. Then to get started you must place the eggs in a bowl and beat well. Next, in a separate bowl combine the breadcrumbs, parmesan, black pepper and salt. You can then dip each slice of aubergine into the egg and then into the breadcrumb mix. Repeat the process if necessary to make sure the slices are well coated.

Next, lay the slices on a greased baking try and bake for 20 minutes, making sure to turn them over halfway. You can then place the sliced mozzarella on top of four of the aubergine pieces followed by one leaf of basil. Cover the aubergines with the other aubergine slices without mozzarella to make a sandwich (make sure they are a similar size to each other).  Leave in the oven for another five minutes or until the cheese has melted.

Meanwhile gently heat up the pesto in a pan so that it is ready to be used when the aubergine is ready. At this point you can place it on a plate with some rocket salad and top each aubergine mini stack with a generous amount of pesto.

Posted in aubergine, cooking, food, gluten free, mozarella, pesto, recipe



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