Baked Aubergines with Mozzarella and Ham – A Quick and Flavorful Delight!

Preheat your oven to 200°C (400°F).

Place the sliced potatoes on a baking sheet and sprinkle with salt. Drizzle with vegetable oil and toss to coat.

Bake the potatoes in the oven for 20-25 minutes until tender and golden, flipping halfway through.

Prepare the Aubergines:

While the potatoes are baking, slice the aubergines into rounds about 1/2 inch thick.

Heat some vegetable oil in a pan over medium heat. Fry the aubergine slices until they are lightly golden and tender, about 2-3 minutes per side.

Remove the aubergine slices from the pan and set them aside on a paper towel to drain excess oil.

Assemble the Dish:

Lay the cooked aubergine slices on a baking tray lined with parchment paper.

On each aubergine slice, layer a slice of ham, a slice of mozzarella, and a sprinkle of chopped spring onion.

Top each slice with a pinch of black pepper and a small sprinkle of grated mozzarella.

Bake:

Place the assembled aubergines in the oven (at 200°C or 400°F) and bake for 10-15 minutes until the cheese is melted and bubbly.

Serve:

Remove from the oven and serve the baked aubergines with crispy potatoes on the side. Garnish with fresh herbs or additional spring onions, if desired.

Serving and Storage Tips: