• 500 g aubergines, trimmed and sliced lengthways
  • 3 tbsp olive oil
  • 1 garlic clove, finely chopped
  • 400 g carton chopped tomatoes
  • 350 g tub tomato and basil sauce
  • 14 g fresh basil, leaves picked, washed and torn, plus extra to garnish
  • 250 g mozzarella cheese balls, drained and sliced
  • 30 g Italian hard cheese, grated
  • 75 g young leaf salad, washed, to serve
  • 1 white baton, to serve


  1. 1

    Preheat the oven to 180ºC/fan 160ºC/gas mark 4. Brush the aubergine slices all over with 2 tablespoons of the oil. Arrange in a single layer on a large baking tray and bake for 10 minutes.

  2. 2

    Meanwhile, heat the remaining oil in a pan, add the garlic and cook for 2 minutes. Stir in the chopped tomatoes, tomato sauce, basil and some freshly ground black pepper. Simmer for 10-12 minutes until thickened.

  3. 3

    Spoon a little of the sauce into a 1.5 litre oven proof dish. Add a layer of aubergine slices then top with some mozzarella. Repeat until everything is used up. Sprinkle with the hard cheese; bake for 20 minutes.

  4. 4

    Garnish with the extra basil and serve with the bread and salad on the side.

Nutritional Details

Each serving provides
  • Energy 1729kj 413kcal 21%
  • Fat 26.4g 38%
  • Saturates 11.9g 60%
  • Sugars 10.9g 12%
  • Salt 1.0g 17%

% of the Reference Intakes

Typical values per 100g: Energy 368kj/88kcal

Each serving provides

11.7g carbohydrate 4.7g fibre 17.2g protein

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