Courgette and aubergine parmigiana recipe

18 ratingsRate
  • Serves 4
  • 1 hr 15 mins
  • 530 calories / serving
  • Freezable
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Courgette and aubergine parmigiana HERO

Preheat the oven to gas 6, 200˚C, fan 180˚C.

Coat the aubergine and courgette slices in olive oil. Heat a griddle pan and sear the slices for 3-4 minutes each side. Transfer to a plate and repeat until all the slices are griddled.

Add the onion to the griddle pan and cook for 3-4 minutes stirring until it has softened. Meanwhile heat the chopped tomatoes and garlic in a small pan. Add the onion and let it bubble for a few minutes.

Spoon a little tomato sauce into the base of a large ovenproof dish. Then layer with vegetables, sauce and mozzarella. Sprinkle with breadcrumbs and Parmesan, then bake for 35-40 minutes until golden brown on top.

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  • Ingredients

  • 3 aubergines, sliced into 1cm lengths
  • 3 courgettes, sliced into 1cm lengths
  • 2tbsp olive oil
  • 1 onion, sliced
  • 2x400g tins chopped tomatoes
  • 1 garlic clove, crushed
  • 3x150g mozzarella, sliced
  • 25g breadcrumbs
  • 50g parmesan, grated
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  • Calories
    530
    27%
  • Sugar
    13g
    14%
  • Fat
    35g
    50%
  • Saturates
    12.8g
    64%
  • Salt
    0.6g
    10%
of an adult's Reference Intake daily amount.
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