BBC navigation

BBC

Baked aubergine rolls filled with mozzarella

Ingredients

For the tomato sauce
  • 4 tbsp extra virgin olive oil

  • 1 garlic clove, finely chopped

  • 1 small onion, finely chopped

  • ½ celery stalk, finely chopped

  • 400g/14oz tin of plum tomatoes

To serve

Preparation method

  1. To make the tomato sauce, heat the olive oil in a saucepan, add the garlic, onion and celery and sweat until softened. Stir in the tomatoes, season with salt and pepper, then cover the pan and simmer gently for 25 minutes.

  2. Preheat the oven to 200C/400F/Gas 6.

  3. Dust the aubergine slices in the flour, then dip them in the beaten egg.

  4. In a large frying pan, heat some olive oil to a depth of about 1 cm/½ inch, add the aubergine slices and fry on both sides until golden. Remove and drain on kitchen paper.

  5. Line the aubergine slices up on a large chopping board, season with salt and pepper, then evenly sprinkle 25g/1oz of the parmesan over the top.

  6. Place three basil leaves on each aubergine slice and top with a couple slices of mozzarella, reserving half the cheese. The carefully roll each slice up, making sure they are seam-side downwards so they don't open up.

  7. Line a large ovenproof dish (or individual ones) with some of the tomato sauce and place the aubergine rolls on top.

  8. Spoon over the remaining tomato sauce and top with the remaining mozzarella slices and parmesan.

  9. Place in the oven and bake for 15 minutes, until the top is very lightly coloured and beginning to bubble. Serve with a green salad.

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

This recipe is from...

Saturday Kitchen bbc_one Saturday Kitchen

Next on

BBC One

10:00am Tomorrow

James is joined by chefs Theo Randall and Jack Stein, plus Gary Kemp.

BBC © 2014 The BBC is not responsible for the content of external sites. Read more.

This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.