Aubergine parmigiana pizza – Food & Home Magazine
In-season aubergines are wonderfully complemented by Parmesan. TO DRINK: Go for Lourens River Valley 2001: its mineral core matches perfectly with the
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Ingredients
- 1 large aubergine, thinly sliced
- salt, to taste
- 20ml olive oil
- 2 pizza bases
- 300ml tomato sauce (recipe opposite)
- 300g mozzarella, grated
- 20 cherry tomatoes, halved
- oregano, stalks discarded, to garnish
- 16 basil leaves
- 130ml Parmesan, freshly grated
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