Breaded Aubergine and Mozzarella Stack with Marinara Sauce

Preheat the oven to 200°C (Gas Mark 6 / 400°F).

Chop the aubergine into 1cm slices. In one bowl, lightly beat the egg. In a separate bowl, combine the breadcrumbs, parmesan, black pepper and a little salt. Dip each slice of aubergine into the egg, and then into the breadcrumb mixture. Lay them out on a lightly greased baking tray and bake for 20 minutes, turning each slice over halfway through the cooking time.

Top each piece of aubergine with a slice of mozzarella cheese, and return to the oven for 10 more minutes, or until the cheese is melted and gooey.

Meanwhile, heat up your marinara sauce. Mine was homemade but you could equally use a jar of shop-bought sauce. This is a great recipe for using up some leftover pasta sauce.

When the aubergine is ready, remove it from the oven, and create 2 stacks on a bed of lettuce. The largest pieces of aubergine should be at the bottom. When all the aubergine has been used up, top each stack with a few spoonfuls of hot marinara sauce.