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Ingredients
- 3 x Aubergines
- 2 x Onions
- 250 gm Mozzarella cheese Grated parmesan cheese
- 1/2 x Clove garlic, minced
- 2 can Minced peeled tomatoes Fresh basil Salt and black pepper
- 1 tsp Sugar
Directions
- Preheat the oven to 200C/gas 6.
- Slice the aubergines into 1/2" strips. Salt both sides, wrap in kitchen paper and weigh down for 30 min. Brush off the salt, rinse and pat dry.
- Drizzle some oil on a grill pan and grill the aubergine slices till they are browned.
- Chop the onions and fry them in extra virgin olive oil till browned. Heat the tinned tomatoes gently in a saucepan with the sugar, and add in the garlic after a few min. Add in the pepper and salt, then some shredded basil and the browned onions.
- Slice the mozzarella. Brush extra virgin olive oil on the base and sides of a large casserole dish. Layer the aubergine and mozzarella slices, adding the tomato sauce and a sprinkling of parmesan to taste. Bake for 45 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1946g | |
| Calories 1184 | |
| Calories from Fat 474 | 40% |
| Total Fat 52.89g | 66% |
| Saturated Fat 27.69g | 111% |
| Trans Fat 0.0g | |
| Cholesterol 135mg | 45% |
| Sodium 1894mg | 79% |
| Potassium 3806mg | 109% |
| Total Carbs 111.34g | 30% |
| Dietary Fiber 45.0g | 150% |
| Sugars 49.3g | 33% |
| Protein 81.37g | 130% |
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