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
(Optional - 1 white baton, to serve)
1. Preheat the oven to 180ºC, fan 160ºC, gas 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. 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. 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. Garnish with the extra basil and serve with the salad on the side.
11.7g carbohydrate 4.7g fibre 17.2g protein
All the best Jan