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Ingredients

• 6 large, equally-sized beefsteak tomatoes, ripe but firm, tops sliced off a quarter of the way down the tomato and reserved, seeds and pulp scooped out using a spoon and reserved, hollowed-out tomatoes reserved

• salt and freshly ground black pepper

• 9 tbsp extra virgin olive oil, plus extra for drizzling

• 1 small onion, peeled, finally chopped

• 2 handfuls fresh basil leaves

• 2-3 tbsp plain flour, for dredging

• 400g/14oz small aubergines, trimmed, thinly sliced into rounds

• 2 free-range eggs, beaten with a large pinch of salt

• 200g/7oz smoked mozzarella

Description

Recipe Uses 6 Large, Equally-sized Beefsteak Tomatoes, Ripe But Firm, Tops Sliced Off A Quarter Of The Way Down The Tomato And Reserved, Seeds And...

BBC