Aubergine pecorino with basil and smoked mozzarella

19 July 2016 - 10:34 By Sunday Times Food Weekly

Aubergine pecorino with basil and smoked mozzarellaINGREDIENTS1 large aubergine, cut into 1cm slicesSalt, as needed185ml (1 cup) olive oil2 extra-large eggs15ml (1 tbsp) full-cream milk120g (1 cup) dry breadcrumbs mixed with 5ml (1 tsp) dried Italian mixed herbs1 x 400g jar ready-made marinara sauce1 bunch fresh basil, coarsely chopped,250g smoked mozzarella, thinly sliced125ml (1 cup) grated pecorino cheeseMETHODLayer aubergine slices on a plate lined with paper towel, sprinkling salt between each layer. Cover with more paper towel and put a weighted plate on top. Leave to stand for 20 minutes. Rinse well and pat dry.Preheat the oven to 180C. Heat oil in a large pan over medium heat. Beat eggs with milk in a shallow bowl. Place breadcrumbs in a separate bowl.Dip the aubergine slices in the egg mixture, then gently press into the crumbs to coat.Fry in batches in hot oil until golden brown, about 1-2 minutes per side. Drain on paper towel.Pour about 60ml of marinara sauce into the bottom of a greased 20cm x 20cm baking dish. Place a layer of aubergine slices on the sauce, then a few basil leaves and a few slices of smoked mozzarella.Repeat the layers to use all ingredients, ending with a layer of sauce.Sprinkle pecorino cheese over the top and bake for about 15 minutes. Serve immediately. Serves 4..

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