2 large, round aubergines
2 medium-sized tins tomatoes
3 oz (80 g) grated Parmesan cheese
1 mozzarella cheese
oregano extra-virgin olive oil
butter salt and pepper
2 medium-sized tins tomatoes
3 oz (80 g) grated Parmesan cheese
1 mozzarella cheese
oregano extra-virgin olive oil
butter salt and pepper
method
1. Preheat the oven to 400°F (200°C) mark 6. Oil two shallow baking sheets or trays.
2. Cut off both ends of the aubergines, rinse and dry. Cut into round, even slices about 1/4 in (7 mm) thick. Place these on the oiled trays, brush the exposed cut surfaces with olive oil and season with salt and freshly ground pepper.
3. Bake in the oven for 6 minutes.
4. Chop the tomatoes and drain off excess liquid. Take the trays of aubergine slices out of the oven and place a few pieces of tomato on top, sprinkle with a small pinch each of salt, pepper and dried oregano, some Parmesan and a tiny piece of butter and cover with a slice of mozzarella cheese.
5. The 'pizzas' can be prepared up to this point a few hours in advance if wished.
6. Return to the oven for 15 minutes, then serve piping hot while the mozzarella cheese is still very soft.
2. Cut off both ends of the aubergines, rinse and dry. Cut into round, even slices about 1/4 in (7 mm) thick. Place these on the oiled trays, brush the exposed cut surfaces with olive oil and season with salt and freshly ground pepper.
3. Bake in the oven for 6 minutes.
4. Chop the tomatoes and drain off excess liquid. Take the trays of aubergine slices out of the oven and place a few pieces of tomato on top, sprinkle with a small pinch each of salt, pepper and dried oregano, some Parmesan and a tiny piece of butter and cover with a slice of mozzarella cheese.
5. The 'pizzas' can be prepared up to this point a few hours in advance if wished.
6. Return to the oven for 15 minutes, then serve piping hot while the mozzarella cheese is still very soft.
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