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 e...

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