Bread Crumbed Aubergine With Mozzarella Recipe

Preheat the oven to 140°C (285°F). Place cherry tomatoes in a single layer in a shallow ovenproof dish.

Scatter the thinly sliced garlic and thyme/rosemary sprigs among the tomatoes. Season with salt, black pepper and red pepper flakes (if using).

Pour 1/2 cup olive oil over the tomatoes so they are partially submerged. Gently toss to coat.

Slow-roast in the oven for 1 to 1.25 hours until tomatoes are soft, blistered and slightly reduced. Remove and let cool slightly, discard herb sprigs and lightly mash some tomatoes with the back of a spoon to make a chunky confit. Keep warm or reheat briefly before assembling.

Slice the aubergines into 1 cm (3/8 inch) thick rounds. Sprinkle both sides lightly with 1/2 tsp salt and let sit on a wire rack or paper towel for 15 minutes to draw out moisture. Pat dry with paper towels.

Set up a breading station: place the flour in a shallow dish; whisk the eggs with 2 tbsp milk in another dish; combine breadcrumbs, grated Parmesan, dried oregano, 1/2 tsp salt and 1/2 tsp black pepper in a third dish.

Dredge each aubergine slice in flour, shaking off excess, dip into the egg wash, then press into the breadcrumb mixture to coat well. Place on a tray while you heat the oil.

Pour 1/2 cup olive oil into a large frying pan and heat over medium heat until shimmering but not smoking. Fry the aubergine slices in batches for 2–3 minutes per side until golden brown and crisp. Add more oil between batches if needed. Transfer to a wire rack or paper towels to drain and keep warm in a low oven (around 90–100°C) if desired.

Preheat oven to 200°C (390°F) if you will melt cheese in the oven. Tear or slice the fresh mozzarella into pieces sized to sit on each aubergine slice.

On each warm, breaded aubergine slice, spoon about 1–2 tablespoons of the confit tomato sauce. Top with a piece of mozzarella and a small basil leaf.

Arrange the topped aubergine slices on a baking sheet just large enough to hold them without crowding. Bake for 5–7 minutes until the mozzarella is softened and slightly melted (you can broil 1–2 minutes for a touch of browning if desired). Remove from the oven.

In a bowl, whisk together 1 tbsp lemon juice, 2 tbsp extra-virgin olive oil, 1/4 tsp salt and 1/4 tsp black pepper. Add the rocket and toss until just coated. Keep chilled until plating.

Combine the chopped parsley, oregano, minced garlic, red wine vinegar, 3 tbsp olive oil, red pepper flakes, 1/2 tsp salt and 1/4 tsp black pepper in a small bowl. Stir to combine and let rest for at least 10 minutes to develop flavor.

Place a small mound of dressed rocket on each plate. Arrange 3–4 breaded aubergine rounds (depending on size) next to the salad.

Spoon any remaining confit tomato around or on top of the aubergine. Drizzle chimichurri lightly over the aubergine and around the plate (reserve some for guests who want more).

Garnish with sliced fresh tomatoes and extra basil leaves. Serve immediately while aubergine is warm and the mozzarella is melty.