Eggplant, Tomato And Mozzarella Casserole - cooking recipe

Ingredients

1 large aubergine, cut into 1cm slices
4 tbsp plain flour, placed on a plate and seasoned with salt and pepper
2 medium eggs, lightly beaten in a saucer
4 tbsp breadcrumbs, placed on a plate
5 tbsp oil
3 None tomatoes, sliced
250 g mozzarella, drained and sliced
2 stems basil, leaves plucked

Preparation

Preheat oven to 350\u00b0F. Dredge eggplant slices in flour, egg then breadcrumbs. Heat oil and fry eggplant for about 4 mins, working in batches. Layer eggplant slices with tomato and mozzarella in a baking dish, season then bake for 20 mins. Serve garnished with basil leaves.