Recipes

Grilled aubergine with tomato sauce and courgette flowers

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Ingredients

For the aubergines

  • 2 aubergines, cut into long slices 1cm/½in thick
  • plain white flour, seasoned with salt and freshly ground black pepper
  • 2 free-range eggs, beaten with a pinch of salt
  • 3 tbsp light olive oil
  • 300g/10oz mozzarella cheese, sliced
  • 110g/4oz parmesan cheese, freshly grated
  • salt and pepper to taste

For the tomato sauce

For the courgette flowers