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To assemble:

  • Parmesan cheese (grated) 30.0 g
  • Fresh breadcrumbs 20.0 g
  • Mozarella balls (broken into chunks) 40.0 g


  1. Method:

    • Preheat oven to 160˚C. In a shallow pan, sauté the onions in the oil (60ml). Allow to sweat for 5 minutes.
    • Add the garlic and Robertsons Origanum. Cook for a further 2 minutes.
    • Add the Knorr Tomato Pronto, white wine vinegar and Robertsons Veggie Seasoning. Allow to simmer for a few minutes. Lastly add the chopped basil. Set aside.
    • On a hot griddle pan, grill the aubergine rounds in a little oil.
  2. To assemble:

    • In a serving tray star the first layer with sauce, then grated parmesan and lastly the aubergine. Repeat process until you have about 3 layers.
    • Finish off by evenly covering with Mozzarella balls, breadcrumbs and lastly drizzle with oil. Bake in oven for ½ hour until golden brown.