Hasselback Aubergine Parmigiana Recipe | Aubergine Recipes | Tesco Real Food

Ingredients

• 3 large aubergines (about 400g each)
• 500g carton tomato passata with garlic and herbs
• 1 x 500g pack sweet vine-ripened tomatoes, cut into 1cm slices
• 2 x 240g balls mozzarella, drained and patted dry, cut into 1cm slices
• 5g fresh basil, leaves picked
• 1 large garlic clove, chopped
• 25g fresh basil, roughly chopped
• 4 tbsp extra-virgin olive oil
• ½ tsp Dijon mustard
• 2 tsp white wine vinegar
• 2 tbsp extra-virgin olive oil
• 120g bag mixed leaf salad