Courgette and aubergine parmigiana recipe

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Courgette and aubergine parmigiana HERO
  • Rating: 5 stars
  • Cost per serving: £1.89
  • 4 Serves: 4
  • Freezable

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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  • 3 aubergines, sliced into 1cm lengths
  • 3 courgettes, sliced into 1cm lengths
  • 2tbsp olive oil
  • 1 onion, sliced
  • 2x400g tins chopped tomatoes
  • 5tbsp olive oil
  • 1 garlic clove, crushed
  • 3x150g mozzarella, sliced
  • 100ml (3fl oz) chicken stock (optional)
  • 25g breadcrumbs
  • 50g parmesan, grated
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Each serving contains
  • Calories 530 27%
  • Sugar 13g 14%
  • Fat 35g 50%
  • Saturates 12.8g 64%
  • Salt 0.6g 10%
of an adult's Reference Intake amount. Find out more
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