Aubergine Parmigiana with Pesto Toast

Layers of baked aubergine, tomato sauce and mozzarella served with crisp pesto-topped toast.

SHOPPING LIST

• aubergine2
• chopped tomatoes1 tin
• mozzarella1 ball
• parmesan40g
• garlic2 cloves
• bread4 slices
• pesto3 tbsp
• olive oil3 tbsp

METHOD

1. 1Heat the oven to 200C and slice the aubergines into rounds.
2. 2Brush the aubergine with oil and bake for 20 minutes until softened.
3. 3Simmer the chopped tomatoes with the crushed garlic for 10 minutes.
4. 4Layer the aubergine and tomato sauce in a dish, then top with torn mozzarella and parmesan.
5. 5Bake for 20 minutes until golden and bubbling.
6. 6Toast the bread and spread with pesto.
7. 7Serve the parmigiana with the pesto toast.

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