There is a more traditional recipe on here also which involves frying the aubergine, this recipe is perfect for a week night dinner, has a few cheats and no frying so much healthier! Using a microwave cuts the cooking time right down.Grana Padano is a cheaper alternative to parmesan and works well here
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Ingredients
- 3 aubergines
- 2 x 400 g tins chopped tomatoes
- 1 onion finely diced
- 2 cloves garlic minced
- 2 tsp dried oregano or italian herbs
- 250 g mozzarella drained and sliced
- 100 g grana padano grated
- 100 g panko breadcrumbs
- fresh basil leaves to finish
Instructions
- Start by making the tomato sauce. Gently heat a pan with a splash of olive oil, tip in the onions and sauté for 5 minutes until soft. Stir in the garlic and herbs and cook for a couple of minutes. Add the tomatoes, a generous pinch of salt and simmer for 10 minutes.
- Cut the aubergines into 1cm slices. Spread out on a microwaveable plate in a single layer (you may need to do this in batches). Microwave on full power for 5-7 minutes until soft and cooked through.
- Preheat the oven to 200c fan. In a deep oven proof dish or roasting tin if you don't have a deep dish, start layering the ingredients. Firstly a layer of tomato sauce, then aubergine. Season the auberigine with salt and pepper followed by slices of cheese, sprinkle of parmesan and a sprinkle of breadcrumbs, Repeat this layering finishing with cheese and breadcrumbs.
- Place in the oven and bake for 25 minutes. Remove from the oven and allow to sit for 10 minutes.
- It's delicious reheated the next day and lovely served with a crisp green salad.
Nutrition
Calories: 547.4kcalCarbohydrates: 58gProtein: 33.2gFat: 23gSaturated Fat: 12.8gPolyunsaturated Fat: 1.6gMonounsaturated Fat: 6.4gCholesterol: 66.4mgSodium: 1247.6mgPotassium: 1538.3mgFiber: 15.7gSugar: 24.5gVitamin A: 1127.4IUVitamin C: 28.5mgCalcium: 765.3mgIron: 5.2mg
Tried this recipe?Let us know how it was!