This classy vegetarian classic will have friends and family begging for second helpings.


  • 60ml olive oil

  • 4 beef tomatoes, sliced

  • 2 aubergines, sliced and salted

  • 450g buffalo mozzarella cheese

  • 20g fresh basil, torn

  • Salt and ground black pepper

  • Grated parmesan

  • For the pesto

  • 1 clove garlic, peeled and crushed

  • 50g toasted pine nuts

  • 50g basil

  • 85ml olive oil

  • 30gms Pecorino cheese, grated

  • 30gms Parmesan cheese, grated


  • 1.

    Wash the aubergine and pat dry, dip them in flour and pan fry in oil until golden, continue until all are cooked.

  • 2.

    Blend all the pesto ingredients and set to one side.

  • 3.

    Lay the aubergine on 4 plates in overlapping circles and then add a slice of tomato, a slice of mozzarella some fresh basil and parmesan add another layer of aubergine on top and repeat the tomato, mozzarella, basil, parmesan. Place in a hot oven and gratinate.

  • 4.

    Serve immediately with pesto dressing.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 893kj
  • Fat Total 74g
  • Saturated Fat 25g
  • Protein 35g
  • Carbohydrate 27g
  • Sugar 14g
  • Sodium 1372mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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