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Good Shepherd Finishing School provides a recipe for baked aubergine and mozarella that serves 10 portions. The recipe layers fried aubergine slices, diced tomatoes, basil, and mozarella cheese in a square mould, then bakes it with parmesan and tomato sauce on top. Cherry tomatoes and fried aubergine dice are used as garnish.

Author

Wilma Jayakumar

Language

EN