Caprese aubergine traybake recipe

• Serves 4
• 20 mins to prepare and 25 mins to cook
• 309 calories/serving

Ingredients

• 2 aubergines, cut into 5mm slices
• 4 tbsp olive oil
• ½ red onion, thinly sliced
• 240g ball reduced-fat mozzarella, drained and thinly sliced
• 250g cherry tomatoes, halved
• Two soft white bread rolls, torn into small pieces
• 2 tbsp Free From green pesto
• 15g fresh basil, leaves picked and roughly chopped

Method

1. Preheat the oven to gas 7, 220°C, and fan 200°C. Brush the aubergine slices on both sides with 3 tbsp oil.
2. Heat a frying or grill pan over medium-high heat, then fry the aubergine slices in batches for 3-4 mins on each side until lightly golden.
3. Transfer to a plate, season, and set aside while you cook the remaining slices.
4. In a large roasting tin, arrange the fried aubergine slices, red onion, and mozzarella layers, nestling in the tomato halves between them.
5. Season with pepper, then roast for 15-20 mins until the aubergine is very soft and tender throughout and the mozzarella has melted.
6. Toss the torn rolls with 1 tbsp oil and season. Mix the pesto with 1 tbsp water to loosen, then pour over the veg in the tray; top with the bread.
7. Bake for 5-10 mins until the croutons are crunchy and golden, then scatter with the basil to serve.