Italian · Italy
Italian-Style Aubergine Parmigiana Focaccia
A savory focaccia sandwich featuring layers of baked eggplant, tomato sauce, mozzarella, and basil pesto, inspired by Italian cuisine.
45 minutes2 servings
Ingredients
Method
- Preheat oven to 200°C (400°F).
- Slice aubergine into 1cm thick rounds and toss with olive oil, salt, and pepper.
- Bake aubergine slices for 20-25 minutes until tender.
- Spread marinara sauce on focaccia, add aubergine slices, mozzarella, and basil pesto.
- Bake for an additional 10-15 minutes until cheese is melted and golden.