Baked aubergine rolls filled with mozzarella
Tender slices of aubergine are rolled around creamy mozzarella and fresh basil, then baked in a savoury tomato and celery sauce with a golden Parmesan topping. The melted cheese center creates a luxurious texture that melts in the mouth. Serve hot as an elegant Italian-style main or sharing starter.
Ingredients
- Olive Oil100 ml
Instructions
9 steps- 1
To make the tomato sauce, heat the olive oil in a saucepan, add the garlic, onion and celery and sweat until softened. Stir in the tomatoes, season with salt and pepper, then cover the pan and simmer gently for 25 minutes.
- 2
Preheat the oven to 200C/400F/Gas 6.
- 3
Dust the aubergine slices in the flour, then dip them in the beaten egg.
- 4
In a large frying pan, heat some olive oil to a depth of about 1 cm/½ inch, add the aubergine slices and fry on both sides until golden. Remove and drain on kitchen paper.
- 5
Line the aubergine slices up on a large chopping board, season with salt and pepper, then evenly sprinkle 25g/1oz of the parmesan over the top.
- 6
Place three basil leaves on each aubergine slice and top with a couple slices of mozzarella, reserving half the cheese. The carefully roll each slice up, making sure they are seam-side downwards so they don't open up.
- 7
Line a large ovenproof dish (or individual ones) with some of the tomato sauce and place the aubergine rolls on top.
- 8
Spoon over the remaining tomato sauce and top with the remaining mozzarella slices and parmesan.
- 9
Place in the oven and bake for 15 minutes, until the top is very lightly coloured and beginning to bubble. Serve with a green salad.
Nutrition
Per 100 grams
Nutrition values are estimates. - means data is unavailable.
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