Melanzane stacks

Melanzane Stacks – A modern twist on an Italian classic. If you like, you can add a simple tomato sauce to the stacks for which you will find a quick recipe below.


INGREDIENTS

FOR THE STACKS

  • 1 Aubergine
  • 1 Mozzarella
  • A small handful parmesan cheese, grated
  • Panko
  • Egg
  • Flour
  • Salt
  • Pepper
  • Oil for frying

FOR THE SIMPLE TOMATO SAUCE

  • 2 Garlic cloves, peeled, crushed and finely chopped
  • A bunch of fresh basil (rosemary works wonders too)
  • 200ml Passata
  • Salt
  • Pepper

DIRECTIONS

  1. Pre-heat the oven to 180c
  2. Combine the parmesan and flour
  3. Slice the aubergine into 1cm slices and run through flour and parmesan mix, egg and panko. Repeat twice more
  4. Shallow fry the aubergine in a little olive oil until golden and put aside
  5. Meanwhile, fry the garlic in a little olive oil, carefully add the passata, fresh basil and season with salt and pepper
  6. Slice the mozzarella and place in between the aubergine (if you’d like to add the sauce, do so now)
  7. Bake for about 15 minutes or until the mozzarella has melted
  8. Top with fresh basil
  9. Enjoy!

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