Breaded Aubergine With Mozzarella Recipe

Prepare aubergines

Trim ends from the aubergines and cut into 1/2-inch (1.2 cm) rounds. Lay slices on paper towels, sprinkle lightly with 1/2 tsp salt, stack and rest 15 minutes to draw out moisture. Pat dry with additional paper towels.

Set up breading station

Place flour in a shallow bowl. In a second bowl, whisk the eggs with 2 tbsp milk until combined. In a third bowl, mix breadcrumbs, grated Parmesan, dried oregano, 1/2 tsp salt and 1/4 tsp black pepper.

Bread the slices

Dredge each aubergine slice in flour, shaking off excess, dip into the egg wash, then press firmly into the breadcrumb mixture to coat both sides. Place breaded slices on a wire rack.

Fry the aubergine

Heat a large skillet over medium heat and add about 1/4 cup olive oil. When oil is shimmering (about 350°F / 175°C), fry slices in batches for 2–3 minutes per side until golden brown and crisp. Add more oil between batches as needed. Transfer cooked slices to a paper-towel-lined tray and keep warm in a low oven (90–100°C / 200–210°F) while assembling.

Preheat oven to 150°C (300°F). Place cherry tomatoes in a baking dish. Smash the garlic cloves lightly with the flat of a knife (leave skins on) and tuck among the tomatoes. Pour 1/2 cup olive oil over tomatoes, add thyme sprigs, 3/4 tsp salt, 1/4 tsp black pepper and red pepper flakes if using. Toss to coat.

Roast in the oven for 45–60 minutes, stirring once at 30 minutes, until tomatoes have collapsed and skins are blistered. Remove and discard thyme sprigs and garlic skins. Gently mash about half the tomatoes with a spoon for a saucier consistency, leaving the rest whole for texture. Taste and adjust seasoning.

While tomatoes roast, make chimichurri. Finely chop parsley, cilantro (if using), oregano and garlic (or pulse 2–3 times in a food processor). Transfer to a bowl and stir in red wine vinegar, 1/4 cup olive oil, red pepper flakes, 3/4 tsp salt and 1/4 tsp black pepper. Let sit at room temperature for 10–15 minutes to meld flavors.

Slice the mozzarella into 6–8 mm (1/4–1/3 inch) rounds. Slice ripe tomatoes about 3–4 mm thick.

Preheat oven to 180°C (350°F). On a baking sheet lined with parchment, arrange a layer of fried aubergine slices. Spoon 1–1½ tbsp confit tomato sauce onto each aubergine slice, top with a slice of mozzarella and, if desired, a small tomato slice. Bake for 6–8 minutes until mozzarella is warmed and slightly melted (do not overbake).

Meanwhile toss the rocket with 2 tbsp extra-virgin olive oil, 1 tbsp balsamic vinegar, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust.

To serve, place a handful of dressed rocket on each plate, top with 3–4 baked aubergine–mozzarella rounds. Spoon extra confit tomatoes around the plate and drizzle chimichurri over the aubergine and salad (about 1–2 tsp chimichurri per portion). Finish with a light grind of black pepper.