Baked aubergine parmigiana with mozzarella and basil

Name: Baked aubergine parmigiana with mozzarella and basil
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 3 aubergines, sliced 1 cm thick; 4 tbsp olive oil; 2 tbsp garlic infused oil; 800g tinned chopped tomatoes; 1 tsp dried oregano; 1 tsp sugar; 15g fresh basil, torn; 250g mozzarella, torn; 50g mature cheddar, grated

Layers of golden aubergine, rich tomato sauce, melting mozzarella and basil. A bubbling vegetarian bake that is low FODMAP and gluten free.

Time1 hr 15
LevelMedium
Costabout £1.85 a head
Oven200°C (180°C fan)

4 servings

Ingredients

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3auberginessliced 1 cm thick
4 tbspolive oil
2 tbspgarlic infused oil
800 gtinned chopped tomatoes
1 tspdried oregano
1 tspsugar
15 gfresh basiltorn
250 gmozzarellatorn
50 gmature cheddargrated

Method

1
Heat the oven to 200°C (180°C fan). Lay the aubergine slices on 2 baking trays, brush with the olive oil and season. Roast for 25 minutes, turning once, until golden and soft.
25 min
2
Meanwhile, heat the garlic oil in a pan. Add the tomatoes, oregano, sugar and a pinch of salt. Simmer for 20 minutes until thick. Stir in half the basil.
20 min
3
Spread a little sauce over the base of a baking dish. Add a layer of aubergine, more sauce and some of the mozzarella. Repeat until everything is used, finishing with sauce.
4
Scatter the cheddar and last of the mozzarella over the top.
5
Bake for 25 minutes until bubbling and golden. Rest for 10 minutes, then top with the remaining basil.
25 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.