Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Layered aubergine, tomato and cheese — Italy.
Equipment: Baking tray; saucepan; baking dish
Measures and names
Ingredients
- 2 aubergines (eggplants), sliced
- 3 tbsp olive oil
- 1 x 400g tin chopped tomatoes
- 2 garlic cloves
- 1 tsp oregano
- 125 g mozzarella, sliced
- 40 g parmesan, grated
- Fresh basil
Method
- Heat the oven to 200°C (fan 180°C). Brush the aubergine slices with oil, season, and roast for 20 minutes, until soft and golden — roasting rather than frying keeps it lighter.
- Meanwhile, simmer the tomatoes with the garlic and oregano for 10 minutes. Season well.
- Layer the aubergine, tomato sauce and mozzarella in a baking dish, finishing with sauce and the parmesan.
- Reduce the oven to 190°C (fan 170°C) and bake for 20 minutes, until golden and bubbling.
- Rest for 5 minutes — it slices better — then scatter with basil and serve.
Swaps and tips
Roasting the aubergine (rather than frying) keeps it lighter. No breadcrumbs needed.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 12 g | 10 g | 6 g | 20 g | 287 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
