Cheat’s melanzane stacks
- 3 large aubergines
- 3tsp rapeseed oil
- 2 cloves garlic, finely crushed
- 430g Extra Special Soffritto Passata
- 1tbsp red wine vinegar
- 2tsp Italian-style seasoning
- 125g Asda Light Mozzarella, drained and sliced
- 20g pine nuts
- 50g fresh fine white breadcrumbs
- 10g basil
Preheat the oven to 200C/180C Fan/Gas 6.
Slice the aubergines into 1cm-thick rounds and brush with 2tsp of the rapeseed oil. Heat a frying pan over a hot setting; cook in batches for 3 mins each side.
Mix the garlic with the passata, red wine vinegar, Italian-style seasoning and a grind of pepper.
On a baking tray, layer the aubergines into 4 even stacks with the passata mixture, mozzarella, half of the pine nuts and breadcrumbs – make sure you finish with a generous layer of breadcrumbs. Top with basil leaves and drizzle with the remaining 1tsp rapeseed oil.
Bake for 25 mins or until the cheese is melted and bubbling.
Sprinkle over the basil remaining pine nuts, to serve.