One-Pot Aubergine & Mozzarella Bake
A great vegetarian one-pot recipe that makes a quick and easy family meal.
Method
1. Pre-heat oven to 180°C / 160°C fan / gas 4.2. Fry the aubergine in 1-2 tbsp of oil in batches over a high heat, ensuring they are nicely browned.
3. Transfer the slices to a snug oven dish, so they overlap.
4. Add 1 tbsp of oil to the pan and fry the onions until they start to brown. Add the garlic and cook for another minute. Add the wine, tomatoes, oregano and season with salt and pepper and cook for 5-6 minutes, then remove from the heat and spoon over the aubergines.
5. Tear the mozzarella into chunks and arrange on top, then sprinkle over the parmesan and breadcrumbs.
6. Bake in the oven for 20 minutes or until the cheese is hot and bubbling. Serve with crusty bread.
Tip
Ciabatta bread makes the best breadcrumbs, however any thick crust bread will work well.Ingredients
• 5 tbsp olive oil
• 2 large aubergines, cut into 3cm round slices
• 1 jar Opies Mini Silverskin Onions, rinsed and drained
• 3 garlic cloves, sliced
• 100ml white wine
• 400ml can chopped tomatoes
• 2 tsp dried oregano
• 1 ball mozzarella, drained
• 25g parmesan cheese
• 75g breadcrumbs
• Chopped herbs, to garnish
