Melanzana parmigiana

Ok so this week has already turned out decidedly Italian but this is one of my favourites in our local Italian so I 'm giving it a go before the aubergines walk out of the fridge themselves.

Not too sure how this will fair with my favourite critics but hey ho, I'll be full and happy even if they are starving!

Ingredients

Olive oil

3 large aubergines (eggplant if you are that way inclined)

2 x 400g tins of tomatoes (or a jar of passata with basil (680g) if you're short on time)

2 cloves of garlic (or a good squirt of my new bast friend - garlic puree in a tube)

Handful of basil leaves (if not using passata)

2 mozzarella balls (sliced)

grated parmesan (or cheaper alternative)

Method

1) Preheat the oven 180C/160C fan assisted / Gas Mark 4. Heat 2 tbsp olive oil in a saucepan and cook the garlic for about 2 mins, add a pinch of cinnamon and the tomatoes and simmer until thickens - approx. 15 mins. Stir in the basil if using seperately.

2) Slice the aubergine length ways , about 1/2 cm thick and chargrill until cooked through (you can also do this in a non stick pan). (This is the most time consuming part of the recipe as you can only cook the slices in fairly small batches but is worthwhile in the end).
3) Layer the sauce mix, aubergine and mozzeralla slices in an oven proof dish, starting with the sauce. You should have enough for about 3 or 4 layers ending in a layer of sauce.

4) Sprinkle with freshly grated parmesan and bake until bubling and golden (approx. 30-40 mins)

Serve with cristy bread and a salad.

Approximate Nutrition per serving (recipe serves 4)

Energy 416 kcal

Protein 18.5g

Carbohydrate 10.5g

Fat 33.7g of which saturates 11.7g

Fibre 5.5g

Salt 1.0g

Approximate price £4.10