Aubergine parmigiana
Nutrition Facts
each servingIngredients
all 13 types- 2tsp olive oil
- 1 large onion, peeled and finely chopped
- 3 garlic cloves, peeled and finely chopped
- 2 x 400g cans of chopped tomatoes
- 4tbsp tomato purée
- 1tsp dried oregano
- 1tsp dried mixed herbs
- 1tsp paprika
- 2 medium aubergines
- 125g reduced-fat mozzarella cheese
- Small handful fresh basil leaves
- 25g grated vegetarian Parmesan cheese
- 25g almond flour
Directions
4 steps in totalHeat 1 tsp of oil in a large saucepan and sauté the onion for 4–5 minutes over a low heat. Stir in the garlic and cook for 2 minutes, stirring continuously. Add the chopped tomatoes, tomato purée, and oregano. Bring to the boil, cover, and simmer for 25 minutes.
Meanwhile, preheat the oven to 200°C/180°C fan oven/gas 6. Cover a couple of baking sheets with foil. Thinly slice the aubergines lengthways and arrange in a single layer on the baking sheets. Drizzle with the remaining olive oil and sprinkle with the dried herbs and paprika. Bake for 25 minutes.
Spread some of the tomato sauce around the base of a 2 litre ovenproof dish and add a layer of baked aubergines. Scatter over half the mozzarella and a few fresh basil leaves. Repeat. Cover with the remaining sauce.
Mix together the Parmesan cheese and almond flour and scatter over the top. Bake for 20 minutes until bubbling. Scatter with fresh basil leaves and serve with a mixed green salad.
