Aubergine Parmigiana

Serving instructions

• Lizzie Kamenetzky

• Serves 2

• Takes 10 minutes to make, 25-30 minutes to cook

Ingredients

1. 2 small aubergines

2. 2 tbsp sun-dried tomato pesto

3. 2 x 125g balls mozzarella, sliced

4. 350g jar chilli and tomato sauce

5. 50g ready-made fresh breadcrumbs

6. 50g grated vegetarian Parmesan

Method

• 1. Preheat the oven to 200°C/fan180°C/gas 6. Slice the aubergines lengthways into 1cm slices and brush with olive oil. Heat a griddle pan over a high heat and cook the aubergine in batches for 2-3 minutes, turning once, until tender.

• 2. Spread 1 side of the cooked aubergine slices with 2 tbsp sun-dried tomato pesto, then layer them up into 3 layers in a lightly greased ovenproof dish with mozzarella and the jar of chilli and tomato sauce.

• 3. Mix together fresh breadcrumbs and Parmesan, then sprinkle over the top. Bake for 20-25 minutes until bubbling and golden. Serve with a green salad.

Nutrition

Chef's Tip

Wine Recommendation