Mozzarella and sundried tomato stuffed Aubergine on a bed of passata sauce

Bringing restaurant quality food home to your kitchen!

35 Minutes Serves 1
  • Aubergine- 2 round slices cut 1cm thick
  • 2 sun-dried tomatoes
  • 125g Laverstoke Buffalo Mozzarella ball
  • 50g plain flour
  • 1 large egg- whisked
  • 100g parmesan (finely grated)
  • 150g panko breadcrumbs
  • Tomato Stall Passata
  • Extra Virgin Olive Oil- for frying
  • Salt, pepper or your favourite herbs- season to taste
  • 1 large tomato- finely chopped (for garnish)
  • Basil (optional for garnish)
  • Preheat oven to 180°C.
  • Slice the aubergine widthways 1cm thick. Season the aubergine with salt and pepper and leave for a few minutes. After this time, pat dry. Roast in the oven for 10 minutes. Allow to cool.
  • Season the cooked aubergine with your favourite herbs or pesto on one side.
  • Slice the Laverstoke Buffalo Mozzarella 1cm thick and lay on one piece of the cooked aubergine.
  • Add the sun-dried tomatoes on top of the mozzarella. Cover with the other piece of aubergine so you have a sandwich.
  • Whisk the egg in a bowl. Add flour to separate bowl. Using an additional bowl, mix breadcrumbs with the finely grated parmesan.
  • Coat the stuffed aubergine in the plain flour, shake excess and place it in egg wash mix until all is covered. Next place in the breadcrumb mix until fully coated.
  • Pan fry with a little olive oil over medium heat until golden brown on each side.
  • Serve on a bed of passata, sprinkle with chopped tomato to garnish.