Aubergine supper stacks

Ingredients

  • 4 x 1 cm sliced aubergines
  • 1 tbsp plain flour
  • 1 egg, beaten
  • 8 tbsp fresh white breadcrumbs
  • 2 tbsp parmesan, freshly grated
  • 1 tsp dried thyme
  • 3 tbsp olive oil, plus extra for drizzling
  • 1 clove garlic, sliced
  • 2 tomatoes, sliced
  • 4 large slices French bread, or Italian bread, cut on the diagonal
  • 100 g mozzarella, sliced
  • salt and black pepper
  • mixed salad leaves, to serve

Description

Parmesan-crusted Aubergine Surrounds Melting Mozzarella In This Delicious Vegetarian Recipe By Ainsley Harriott

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