Ingredients
1 medium aubergine
2 tbs olive oil
150g mack mozzarella
6 slices prosciutto
handful of basil leaves, torn, to serve
for the sauce
400g can chopped tomatoes
2 tsp tomato puree
2 tbs extra virgin olive oil
1 garlic clove, chopped
Method
Preheat oven to 180C Fan/Gas 6. Cut 12 x 1cm aubergine slices; put over the grill pan in one layer. Brush with half the olive oil. Grill for 3-4 minutes, turn, brush and grill again; cool.
Cut the mozzarella into 6 slices. Sandwich each between two aubergine slices; put in a greased shallow ovenproof dish. Crumple prosciutto on top. Bake for 12-15 mins until the cheese melts.
Make the sauce: put ingredients in a pan and simmer briefly until slightly thickened. Spoon a little sauce on each plate; put stacks on top. Scatter with basil.
Nutrition
192 calories, protein 13g, carbohydrate 3g, fat 15g, saturated fat 5g, fibre 1g, salt 1.25g