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Ingredients
- 2 x Aubergines, sliced obliquely into 1cm pcs
- 3 1/2 fl ounce fresh tomato coulis or possibly tinned thick, mixed with tomato juice A little tomato puree
- 3 x Cloves garlic, finely minced
- 2 ounce Wholemeal breadcrumbs
- 4 Tbsp. Minced fresh parsley or possibly basil Salt and pepper
- 2 Tbsp. Extra virgin extra virgin olive oil A small buffalo mozzarella cheese, sliced
Directions
- Preheat the oven to 190C/375F/gas 5.
- Plunge the aubergines into boiling water and cook for 3 min.
- Drain very thoroughly, then arrange in a large flat, lightly oiled baking dish.
- Spread each aubergine slice thickly with tomato coulis and sprinkle with garlic, breadcrumbs and minced parsley or possibly basil. Season and drizzle with extra virgin olive oil.
- Bake for 40 min. Cover the aubergines with the slices of mozzarella and return to the oven till the cheese has melted. Serve warm or possibly cool.
- Variations: add in some minced ham, bacon or possibly sausage to this dish to make a change. Instead of aubergines you could use halved courgettes or possibly peppers, or possibly sliced marrow.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 395g | |
| Recipe makes 2 servings | |
| Calories 217 | |
| Calories from Fat 126 | 58% |
| Total Fat 14.28g | 18% |
| Saturated Fat 1.99g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 12mg | 1% |
| Potassium 909mg | 26% |
| Total Carbs 22.9g | 6% |
| Dietary Fiber 12.9g | 43% |
| Sugars 8.82g | 6% |
| Protein 4.21g | 7% |
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