Baked Aubergine with Cheese and Tomato
antoniocarlucciofoundation.org
Savor baked aubergines layered with fontina cheese and tomatoes, seasoned to perfection—perfect for a flavorful vegetarian main or starter.💬🚀
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Cooking tools:
- Oven
- Skillet
- Paper towel
- Mixing bowl
- Fork
- Chef's knife
- Cutting board
- Can opener
- Saucepan
- Wooden spoon
- Grater
- Baking dish
- Plate
- Spoon
- Measuring spoon
Ingredients
- 4 large aubergines weighing altogether 1.1 – 1.2kg (about 2 1/2 lb)
- Plain flour for coating
- 4 eggs
- Plenty of olive oil
- 300g (10 1/2 oz) fontina cheese, sliced
- 115g (4 oz) Parmesan, freshly grated
- Salt
- pepper
- 4 tbsp olive oil
- 1 garlic clove, chopped
- 1 1/2 x 800g (1 3/4 lb) cans peeled plum tomatoes, chopped in the can
- 10 fresh basil leaves, torn
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