Healthy, quick and super delicious, this recipe with delight even the fussiest of eaters!
- 2 large aubergine/eggplant sliced 1cm/1/2 inch thick
- 100g/1 cup parmesan cheese
- 2x 125g/8 oz mozzarella balls
- Extra virgin olive oil
- 200g/2 cup passata
- 1 tbsp tomato puree
- 4 garlic finely chopped
- Handful fresh basil leaves
- Salt and pepper
Preheat the oven to 180C/350F. Brush the aubergine slices with oil and season lightly. Heat a ridged griddle pan and add the aubergine slices and chargrill for about 3 minutes on each side until softened. You need to do this in batches. Remove and leave to cool.
Fry garlic in a frying pan with extra virgin olive oil until golden. Add the passata, tomato puree and basil and reduce for 45 minutes. Season with salt and pepper.
Cut the balls of mozzarella into 1cm/½in slices. Layer the slices alternately on a lightly greased baking tray, starting with aubergine, mozzarella, sauce then parmesan cheese and repeat until you have 4 laters.
Bake for 15-20 mins or until the cheese is melted and bubbling.
Decorate with basil to finish and serve.