Potato, Aubergine, Tomato and Mozzarella Bake
Serves: 6
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Directions
- Heat 60ml (1/4 cup) of the oil in the large frying pan and sauté the garlic for few second.
- Add the tomatoes and simmer until it slightly reduced and season.
- Heat a large frying pan with the remaining oil and gently fry the aubergine until golden. Drain
- Layer the aubergine and potatoes in a deep baking dish and sprinkle with mozzarella, olives and basil after each layer and drizzle with the remaining oil and ending with a layer of mozzarella. Sprinkle with the Parmesan and bake until golden, about 30 minutes. Top with extra basil and serve while still hot.
Ingredients
- 125 ml (1/2 cup) olive oil
- 2 garlic cloves finely chopped
- 2 g tins whole peel tomatoes, blended
- Salt and freshly grounded black pepper, to taste
- 2 aubergines sliced
- 2 potatoes parboiled and sliced
- 200 g Mozzarella, grated
- 80 g green olives, pitted and sliced
- 12 fresh basil leaves, plus extra for serving
- 80 g Parmesan, grated