Open Baked Aubergine With Mozzarella
Updated: Oct 23, 2019
This recipe is a delicious twist on the popular Italian classic- Aubergine Parmigiana. Perfect for both family mealtimes or individual portions. I grew aubergines for the first time last year and they were simply delicious. I’ve continued to change this final recipe ever since seeing an American friend make it a number of years back. Instead of simply breadcrumbs, I’ve bumped up the nutrition using ground pumpkin seeds and oats, plenty of garlic and added lots of herbs. It takes a little prep work at first but once you know the steps even the kids can join in with the assembly.
Drizzle of olive oil
2 Aubergines washed then thickly sliced (2cm)
3 tblsp pumpkin seeds
75g porridge oats
2 garlic cloves
2tblsp mix of fresh rosemary and thyme (1tsp dried)
1 egg mixed with a splash of water
3 tblsp spoons flour of choice
Jar of tomato pasta sauce (or passata)
2 balls of mozzarella
You’ll need two shallow baking trays. Pre-heat oven to 180c. In a food processor blitz the pumpkin seeds, oats, garlic and herbs till crumb texture. Take three shallow bowls. In one add the flour of choice with a pinch of salt bowl. Second bowl crack the egg and mix with water. In third bowl empty the seed and oat mixture. Once aubergines are sliced individually dip the aubergine to coat in the flour first, then the egg then in the sedd/oat mixture. Place on baking tray. Once they are all coated win the three mixtrues, drizzle with olive oil and bake in the oven for 20 minutes. Meanwhile have your tomato pasta sauce ready and slice the mozzarella cheese. After the 20 minutes take the aubergines out and flip them over. Put 1 generous tablespoon of sauce on each slice and top with a slice of mozzarella. Sprinkle with any left-over herbs and place back in the oven for a further 25 minutes till golden and bubbling. Enjoy with a green side salad such as rocket with balsamic vinegar and olive oil dressing.