2½ tbsp olive oil
½ eggplant, cut into 8 round slices
250g mozzarella cheese, cut into 8 slices
1 roasted red pepper from a jar, chopped
2 tomatoes , sliced
Mixed leaf salad
4 gluten free ciabatta rolls, halved and lightly toasted
Serves - 4
Meanwhile, heat another tbsp of oil and fry the eggplant for a few mins on each side until tender.
Set aside. In the remaining oil, fry the mozzarella until golden.
Top the gluten free rolls with mozzarella, laying mozzarella and eggplant slices on top.
Recipe adapted from: Good Food