Eggplant (Aubergine) Almost Parmigiano

1. Preheat oven to 200dC.

2. Heat oil in a large pan until almost smoking and cook eggplant in 3 or 4 lots until golden on both sides.

3. Drain well in kitchen towel.

4. On a lightly oiled baking tray, reform the eggplants into a stack, putting a little pesto, tomato puree& cheese between the slices.

5. Rest for 15 minutes to develop the flavours and then put in the oven for 15 minutes.

6. Place eggplant on 4 plates, sprinkle with oil and balsamic and garnish with basil.

7. If you want to make it really fancy put some pesto and tomato purée in a couple of squeeze bottles and make an attractive pattern on the plate with a little of each.

---------------------------------------------------------------------------

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Mozzarella cheese	0	0	0	0
Olive oil	0	0	0	0
Balsamic vinegar	0	0	0	0
Tomato Puree	0	0	0	0
eggplant	4 slices	0	0	0
Basil	1 sprig	0	0	0
basil pesto	0	0	0	0
virgin olive oil	0	0	0	0