Add the remaining aubergine slices in an even layer. Pour the beaten eggs on top and scatter over the Mozzarella and Parmesan. Bake for 15–20 minutes. Divide the bake between warmed serving bowls.

Gennaro Contaldo makes a fresh, summery starter of aubergine and smoky mozzarella-stuffed tomatoes ... over a little of the remaining olive oil. Bake the stuffed tomatoes in the oven for 20-25 ...

Layering, step-by-step: Cover the bottom of a 13×9 baking dish with 1 cup of tomato sauce, Sprinkle 1/3 of mozzarella around, then 1/3 of grated cheese, Layer the pan in eggplant rounds ...

“You can make and bake this in advance ... of the most famous ingredients from the south of Italy: aubergine, mozzarella, and tomatoes. In various Italian regions, this dish is cooked in ...

Aubergines stuffed with ricotta and baked in a rich ... mix the ricotta, mozzarella, nutmeg and spring onions together in a bowl. Lay out all of the slices of aubergine onto a clean surface.

and top with a layer of aubergine. Repeat this twice more, then finish with the mozzarella and parmesan. 4. Bake for 30 minutes until the cheese is bubbling and golden brown. Serve with some ...

Cook at a simmer for 3 minutes. Stir in half the mozzarella. Transfer to a 9-by-13-inch baking dish. Bake for 18 minutes. Top with remaining mozzarella and feta. Return to oven and bake until the ...