This recipe is a meal on its own or a really great accompaniment to almost any meat/chicken dish.
What you need
1 Aubergine(eggplant) sliced into 3cm rounds
1 egg
50ml milk
Breadcrumbs
Tinned chopped tomatoes seasoned or arrabiata sauce
Parmesan cheese
Mozzarella cheese
The process
Boil the aubergine in water for about 3 minutes, remove and let them drain thoroughly on a wire rack.
Mix the egg and milk together, season with salt and pepper. Place generous amount of breadcrumbs on a plate and dip each piece into the egg mixture and then into the breadcrumbs and place them on a non stick baking tray.
Top each round with some of the tomatoes and top with a generous amount both cheeses.
bake in a 180 Celsius oven for around 20 minutes and place under the grill to crisp the top.
Done
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