Try this healthy baked aubergine dish, or check out our classic aubergine parmigiana recipe here.
Ingredients
- aubergines 2, sliced into 1/2cm-thick slices lengthways
- spray oil
- olive oil 2 tsp
- onion 1, finely chopped
- garlic 3 cloves, thinly sliced
- chopped tomatoes 2 x 400g tins
- mozzarella 2 x 125g balls, thinly sliced
- basil a large bunch
- parmesan (or veggie alternative) or other Italian hard cheese 75g, finely grated
- salad to serve
Method
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Step 1
Heat the oven to 200C/fan 180C/gas 6. Put the aubergine slices onto baking paper lined trays and spray with a little oil. Roast in the oven for 30 minutes, flipping halfway until softened and crisping at the edges.
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Step 2
Meanwhile, heat the olive oil in a large pan and cook the onion and garlic for 10 minutes until soft, then add the chopped tomatoes, season, and simmer for 20 minutes.
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Step 3
In a roughly 20cm x 30cm baking dish, layer up the aubergine and sauce, and roughly half-way, a layer of half of the mozzarella, basil, and parmesan. Layer up the remaining aubergine and sauce, and finish with a final layer of mozzarella, basil and parmesan.
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Step 4
Put into the oven for 30 minutes or until golden and bubbling. Serve with a salad.
Nutritional Information
- Kcals 361
- Fat 21.2g
- Saturates 12.7g
- Carbs 15.7g
- Sugars 13g
- Fibre 7.3g
- Protein 23.2g
- Salt 1g
