This classy vegetarian classic will have friends and family begging for second helpings.
Wash the aubergine and pat dry, dip them in flour and pan fry in oil until golden, continue until all are cooked.
Blend all the pesto ingredients and set to one side.
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.
Serve immediately with pesto dressing.
Nutritional analysis per serving (4 servings)
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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