• Dan Evans

Italian towers


Ingredients

1x large aubergine

1x egg

some flour

Passata

1x ball of mozzarella, sliced

1x small onion, diced

2x cloves garlic, crushed and diced

a few sun-dried tomatoes, diced

oregano

basil

20g Parmesan

Kale as a side, could be whatever you fancy

Method

  1. Get a frying pan on the go with some olive oil and butter warming up to medium

  2. Peel the aubergine, keeping the peel

  3. Cut the aubergine into discs, about 0.5cm to 1cm thick. Whatever size you go for try and keep them all the same. Having them a bit chunkier makes the stack more stable. Dice whatever is left and keep for step 6

  4. Put flour in one bowl, salt it, and a whisked egg in an other. Cover the aubergine discs in flour then drop into the egg mix. With the other hand ensure the disc is covered then lay it into the hot pan. Repeat for all discs

  5. Turn the oven on to ~180/200C. Put an oven tray with a little oil in to heat as well

  6. As soon as the aubergine discs are done, put them to one side and fry off the diced onion, garlic, sun-dried tomatoes and the leftover aubergine. When all softening, add the passata and let it reduce a bit, definitely don't want the mix to be too runny

  7. Assemble the towers in the oven tray like so: aubergine disc, spoonful of sauce, a shaving of Parmesan, mozzarella, black pepper, fresh basil leaf, repeat. The top layer should not have the basil leaf.

  8. Put the stacks in the oven

  9. Now cook the kale. When the kale is done, the mozzarella should be molten in the stacks and you are ready to serve.

  10. I also finely sliced the aubergine peel and fried it until crispy to top the stacks off, if you do this make sure you give them some time to drain on a piece of kitchen paper so they are not oily


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