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Aubergine and courgette Parmesan bake

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Aubergine and courgette Parmesan bake
A healthy version of a classic Italian bake.
Serves
4
Prep
30 minutes
Cook
40-50 minutes
Each 448g serving contains (excludes serving suggestion)
KCal
222
Carbs
13.1g
Fibre
8.3g
Protein
14.9g
Fat
10.3g
Saturates
5.1g
Sugars
11.9g
Salt
0.35g
Fruit/Veg Portion
3
Ingredients

Ingredients

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
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Method

Recipe tips
  • For a vegetarian alternative to Parmesan, swap it out with vegetarian-style hard cheese.
  • You can assemble this dish, refrigerate it and bake it later – or the next day. You can even freeze it and cook when needed.
  • You can swap Parmesan cheese with Grana Padano, which is slightly cheaper and tastes just as good.
  • Freezing instructions: Suitable for freezing once cooked. Portion for freezing. Defrost in the microwave, then reheat in the microwave or covered in foil in a moderate oven. Reheat until piping hot.
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