Name: Aubergine parmigiana
Prep time: 20 minutes
Cook time: 45 minutes
Yield: 4
Ingredients: 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

This Italian classic makes a great veggie meal option.

Serves

Prep

20 minutes

Cook

45 minutes

Nutrition information

Each 650g serving contains (includes serving suggestion)

KCal: 247
Carbs: 19.2g
Fibre: 8.6g
Protein: 15.1g
Fat: 10.4g
(Low)
Saturates: 3.9g
(Low)
Sugars: 16.7g
(Low)
Salt: 0.3g
(Low)
Fruit/Veg Portion: 5

What makes a healthy, balanced diet?

Ingredients

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

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Method

Step 1

Heat 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.

Step 2

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.

Step 3

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.

Step 4

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.

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Aubergine parmigiana

Nutrition information

Ingredients

Method

Step 1

Step 2

Step 3

Step 4

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