Healthy aubergine parmigiana

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

• 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.

  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.

  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.

  Step 4

  Put into the oven for 30 minutes or until golden and bubbling. Serve with a salad.

Nutritional data

• kcals 361
• fat 21.2g
• saturates 12.7g
• carbs 15.7g
• sugars 13g
• fibre 7.3g
• protein 23.2g
• salt 1g