Aubergines seem to divide - you either like them, or your don't. For many, its the latter! But this recipe is so tasty, and a great addition to lamb steaks.
You will need: for 2-3 servings
1 tin chopped tomatoes
2 garlic cloves, chopped
1 ball mozzarella
2 tablespoons olive oil
To start, in a small pan warm the olive oil and garlic on a medium heat for a few minutes. Then stir in the tomatoes and tomato purée and leave on a low heat to cook while you do the rest of the prep.
Slice the aubergines into 5mm thick slices, brush a few of the slices with a little oil and cook in a griddle pan for about 5 minutes - flip half way through. Do in batches, and leave the slices on kitchen roll to absorb some of the oil when done.
Now, time to layer it up! Start with a layer of aubergines, then some of the tomato sauce, mozzarella slices, basil leaves and a sprinkling of grated Parmesan. Repeat until you've used up all the ingredients. Top with a beaten egg and another sprinkling of Parmesan.
Bake for 20-30 minutes at 180C until golden. Some say this is a dish on its own - its not enough food for me on its own, so I usually serve with lamb steaks and vegetables.