Aubergine and courgette Parmesan bake
Nutrition Facts
each servingIngredients
all 10 types- 2 large aubergines (approx. 700g), cut into 1cm discs
- 2 large courgettes, cut into 0.5cm strips
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 red pepper, finely chopped
- 2–3 cloves garlic, crushed
- 1 heaped tsp dried oregano
- 1 x 400g can chopped tomatoes
- 50g Parmesan cheese, finely grated
- 120g reduced-fat mozzarella, thinly sliced
Directions
6 steps in totalPreheat the oven to 180°C/gas mark 4. Grill the aubergines and courgettes until lightly browned on each side.
Meanwhile, add the oil to a pan with the onion, stirring occasionally for 5 minutes. Next, add the red pepper, stirring regularly for another 5 minutes.
Mix in the garlic, oregano and tomatoes, and simmer for 5 minutes.
Add some of the sauce to an ovenproof dish, top with aubergine and courgette slices, then add more sauce and sprinkle with Parmesan cheese. Repeat until the final layer of aubergine and courgette, then top with the remaining sauce, Parmesan and, finally, the mozzarella slices.
Bake in the oven for 30–40 minutes until golden brown.
Serve with a grind of black pepper, salad, gluten-free pasta or polenta to keep the dish gluten-free.
