INGREDIENTS
4 Tbsp olive oil
1 large eggplant
2 large tomatoes, thickly sliced
few shredded fresh basil leaves
4oz/115g low fat mozzarella cheese, sliced
salt and ground black pepper
fresh basil sprig, to garnish
DIRECTIONS
Preheat the oven to 375 degrees farenheit. Brush a baking sheet with a little oil. Trim the aubergine and cut lengthways into slices about 5mm thick. Arrange the slices on the greased sheet.
Brush the eggplant slices liberally with the oil and season with salt and pepper. Arrange the tomato, basil leaves and cheese slices alternately on the top of each slice. Brush lightly with oil.
Sprinkle with ground black pepper and bake for about 15 minutes, or until the eggplant is tender and the cheese is bubbling and golden. Serve the slices garnished with the fresh basil sprig.
