Aubergine and mozzarella bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 aubergine150g mozzarellaa handful of torn basil500g passata or tinned tomatoes3 cloves garlic, finely chopped
Makes two servings.
Cut the aubergine into 1cm thick slices, and then cut these slices across to make semi-circles. Shred the mozzarella into small pieces - about the size of a 10p piece. Layer the aubergine and mozzarella in a casserole dish, making sure you finish with a layer of mozzarella on top.
Mix together the passata, chopped garlic and torn basil. Season to taste. Pour the sauce over the aubergine and mozzarella, and put the lid on the dish. Cook for 45 mins at gas mark 6/200 degrees C.
Number of Servings: 2
Recipe submitted by SparkPeople user KERRYSPARK.
Cut the aubergine into 1cm thick slices, and then cut these slices across to make semi-circles. Shred the mozzarella into small pieces - about the size of a 10p piece. Layer the aubergine and mozzarella in a casserole dish, making sure you finish with a layer of mozzarella on top.
Mix together the passata, chopped garlic and torn basil. Season to taste. Pour the sauce over the aubergine and mozzarella, and put the lid on the dish. Cook for 45 mins at gas mark 6/200 degrees C.
Number of Servings: 2
Recipe submitted by SparkPeople user KERRYSPARK.
Nutritional Info Amount Per Serving
- Calories: 382.1
- Total Fat: 17.9 g
- Cholesterol: 59.3 mg
- Sodium: 1,763.1 mg
- Total Carbs: 37.9 g
- Dietary Fiber: 10.7 g
- Protein: 23.0 g
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