These aubergines are grilled rather than fried so need far less oil than usual. Teamed with a rich tomato sauce and grated cheese, they make a really filling supper.
- 3 aubergines (each about 250g)
- ½tbsp sunflower oil
- 100g ready-grated mozzarella
- 15g Parmesan cheese, finely grated
- 2tbsp dried coarse breadcrumbs (or panko breadcrumbs)
For the sauce
- 1tsp sunflower oil
- 1 large onion, finely chopped
- 2 large garlic cloves, crushed
- ½tsp dried flaked chillies
- 2 x 400g cans chopped tomatoes
- 150ml red wine
- 100ml water
- ½tsp dried chilli flakes
- 1tsp dried oregano
- flaked sea salt
- ground black pepper
To make the sauce, heat the oil in medium non-stick pan and add the onion and garlic. Cover the pan with a lid and fry gently for 6–8 minutes, or until soft and light golden brown, stirring occasionally.
Tip the tomatoes into the pan, add the wine and water, stir in the chilli flakes and oregano. Bring to a gentle simmer and cook for 30–40 minutes, stirring regularly. Season with salt and pepper.
While the sauce is simmering, reheat the grill to its hottest setting. Trim and slice the aubergines lengthways into 1cm slices. Place the slices on a baking sheet and brush both sides with the oil.
Cook under the hot grill for 5–7 minutes or until the aubergine is golden and starting to soften. Carefully turn each slice over and grill for a further 5 minutes. Preheat oven to 220°C/Fan 200°C/Gas 7.
Arrange the aubergine, the sauce and grated mozzarella in loose layers In a shallow overproof dish (a lasagne dish is ideal), making sure you finish with mozzarella on top. Mix the Parmesan with the breadcrumbs and sprinkle over the top.
Bake for 25–30 minutes or until the topping is crispy and golden and the filling is bubbling. Calories per serving: 225.
Freeze individual cooled portions in oven and freezer-proof containers for up to 3 months. Defrost in the fridge overnight. Reheat in the oven as the recipe.