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Cut the aubergine into approx. 6 slices of equal thickness.
Place on a baking tray lined with baking paper and marinate with olive oil, salt and pepper.
Bake in the oven at 220 degrees for approx. 20 minutes.
Cut the mozzarella into slices.
Stuff the aubergine with the mozzarella and 1 sun-dried tomato each.
Coat in flour, beaten egg, and breadcrumbs.
Fry in a pan over medium to high heat until golden brown on each side in olive oil.