Stefano Fugazzi reports. A Paola De Pascali recipe.
1 large aubergine sliced into 1cm rounds (leave the skin on)
Diced mozzarella cheese
Salami or anchovies
Preheat the oven to 200°C (190°C for fan assisted ovens).
On a flat roasting pan place a sheet of kitchen paper and place the aubergine rounds.
Make two small diagonal cuts on each round. Then spray a little olive oil and lightly season with salt and pepper.
Roast in the oven for approximately 15 minutes.
Remove the pan and top the rounds however desired (e.g. with tomato passata, capers, salami or anchovies, olives and a breadcrumbs).
Place the pan back into the oven for about 3-5 minutes, until toppings have cooked through.
Remove the pan from the oven and enjoy!