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Add a photoServings: 4
Ingredients
- 750 gm aubergines
- 1 x salt and pepper flour for dusting
- 6 Tbsp. extra virgin olive oil
- 300 ml Salsa di Pomodori (qv)
- 125 gm Mozzarella orBel Paese cheese thinly sliced
- 3 Tbsp. grated Parmesan cheese
Directions
- Cut the aubergines lengthways into 5mm slices.
- Sprinkle with salt place in a colander cover and leave for 1 hour.
- Pat dry with kitchen paper then dust lightly with flour.
- Heat half the oil in a large frying pan add in half the aubergine slices and fry briskly till lightly browned on both sides.
- Remove with a slotted spoon and drain on kitchen paper.
- Repeat with the remaining oil and aubergine.
- Fill an oiled 1.2 litre pie dish with alternate layers of Salsa di pomodori aubergine Mozzarella or possibly Bel Paese and a sprinkling of pepper and Parmesan finishing with Parmesan.
- Bake in a preheated moderately warm oven 200 degrees C (400 degrees F) Gas Mark 6 for 25 to 30 min till golden brown.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 4 servings | |
| Calories 232 | |
| Calories from Fat 191 | 82% |
| Total Fat 21.61g | 27% |
| Saturated Fat 3.49g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 61mg | 3% |
| Potassium 354mg | 10% |
| Total Carbs 8.81g | 2% |
| Dietary Fiber 5.2g | 17% |
| Sugars 3.6g | 2% |
| Protein 2.98g | 5% |
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