INGREDIENTS PER 4 PEOPLE
aubergines, 2 medium
tomato puree, 6,7 fl. oz
Wash, chop the aubergines edges and slice them half centimetre thick. Heat up a griddle pan and grill the slices for about a minute on both sides. Line the slices up on a baking tray. Mix the passata with a tbsp of oregano, 1 tbsp of olive oil, salt and pepper and spread it over the aubergine slices. Cut the mozzarella into small pieces and put it over the passata. Cook them under the grill of the oven at 200° for 2-3 minutes.
Decorate with basil leaves and serve warm!