Aubergine Parmigiana with a Lighter Hand

• 3large aubergines, about 1.2 kg, sliced 1 cm thick lengthways
• 4 tbspolive oil
• fine salt
• 2 tbspolive oil
• 4garlic cloves, sliced
• 700gpassata
• 1 tspdried oregano
• 25 gbasil leaves, torn
• black pepper
• 60 gvegetarian Italian-style hard cheese, finely grated
• 1 x 125gball mozzarella, torn and patted dry
• 30gbreadcrumbs
• 100grocket
• 1 tbspextra virgin olive oil
• 4slices crusty bread, about 50 g each

Method

1. 1Heat the oven to 210C fan. Brush the aubergine slices on both sides with the 4 tablespoons of olive oil, season with salt and lay on two or three baking trays in a single layer. Roast for 20 to 25 minutes, turning once, until soft all the way through and golden. Roasting uses a fraction of the oil that frying does and the slices hold their shape.
2. 2Meanwhile warm the 2 tablespoons of olive oil with the garlic in a saucepan over a medium heat for 1 minute until soft, then add the passata, oregano, half the basil torn, a small pinch of salt and plenty of pepper. Simmer for 15 minutes until thick.
3. 3Turn the oven down to 190C fan. Spread a thin layer of sauce in a baking dish about 25cm by 20cm. Add a layer of aubergine, a third of the remaining sauce and a third of the vegetarian hard cheese. Repeat twice more, finishing with sauce and vegetarian hard cheese.
4. 4Scatter the mozzarella and breadcrumbs over the top layer only. Bake for 30 minutes until the top is golden and bubbling and a knife slides through the layers with no resistance.
5. 5Rest for 10 minutes so it holds together when cut. Tear over the remaining basil and serve with the rocket dressed in extra virgin olive oil and bread for the sauce.

Per serving

kcal

671

protein

26.8g

fibre

14.7g

carbs

67g

fat

35.7g