Gennaro Contaldo's baked aubergine rolls recipe | delicious. magazine
Gennaro Contaldo's gorgeous baked aubergine is a summery vegetarian recipe from southern Italy, where flavourful aubergines grow in abundance.
Ingredients
- 1 large aubergine, cut lengthways into 6 slices about 5mm thick
- 2 tbsp plain flour
- 2 free-range eggs, lightly beaten and seasoned with salt and pepper
- Olive oil for shallow-frying
- 40g parmesan (or vegetarian alternative), grated
- 18 large fresh basil leaves, plus extra to serve
- 300g mozzarella, drained and roughly sliced
- For the tomato sauce
- 4 tbsp extra-virgin olive oil
- 1 small onion, finely chopped
- 400g tin plum tomatoes
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