60 ml (4 tbsp) passata
125 g (4 oz) mozzarella, grated
2 British Beef Tomatoes, peeled and sliced
10-12 basil leaves
15 ml (1 tbsp) olive oil
It is important to buy an aubergine and two tomatoes that are approximately the same circumference when sliced.
Slice the aubergine into 1cm (½") slices. Sprinkle with salt and set aside for half hour.
Drain and dry the aubergine slices with kitchen paper and arrange on a greased baking tray.
Spread a teaspoonful of passata on each aubergine slice and top with mozzarella, tomato slices, seasoning and basil leaves. Drizzle a little oil over each basil leaf.
Cook in the oven at 220°C (425°F/Gas mark 7) for 15 minutes. Cool for a minute before serving.
Did You Know?
British tomato growers wash 4 million m2 of windows a year, that’s washing London’s Iconic Shard, 71 times a year.