Name: Aubergine and courgette Parmesan bake
Prep time: 30 minutes
Cook time: 40-50 minutes
Yield: 4
Ingredients: 2 large aubergines (approx. 700g), cut into 1cm discs; 2 large courgettes, cut into 0.5cm strips; 1 tbsp olive oil; 1 onion, finely chopped; 1 red pepper, finely chopped; 2–3 cloves garlic, crushed; 1 heaped tsp dried oregano; 1 x 400g can chopped tomatoes; 50g Parmesan cheese, finely grated; 120g reduced-fat mozzarella, thinly sliced

A healthy version of a classic Italian bake.

Serves

Prep

30 minutes

Cook

40-50 minutes

Each 448g serving contains (excludes serving suggestion)

KCal

222

Carbs

13.1g

Fibre

8.3g

Protein

14.9g

Fat

10.3g

Saturates

5.1g

Sugars

11.9g

Salt

0.35g

Fruit/Veg Portion

What makes a healthy, balanced diet?

Ingredients

2 large aubergines (approx. 700g), cut into 1cm discs

2 large courgettes, cut into 0.5cm strips

1 tbsp olive oil

1 onion, finely chopped

1 red pepper, finely chopped

2–3 cloves garlic, crushed

1 heaped tsp dried oregano

1 x 400g can chopped tomatoes

50g Parmesan cheese, finely grated

120g reduced-fat mozzarella, thinly sliced

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Method

Step 1

Preheat the oven to 180°C/gas mark 4. Grill the aubergines and courgettes until lightly browned on each side.

Step 2

Meanwhile, add the oil to a pan with the onion, stirring occasionally for 5 minutes. Next, add the red pepper, stirring regularly for another 5 minutes.

Step 3

Mix in the garlic, oregano and tomatoes, and simmer for 5 minutes.

Step 4

Add some of the sauce to an ovenproof dish, top with aubergine and courgette slices, then add more sauce and sprinkle with Parmesan cheese. Repeat until the final layer of aubergine and courgette, then top with the remaining sauce, Parmesan and, finally, the mozzarella slices.

Step 5

Bake in the oven for 30–40 minutes until golden brown.

Step 6

Serve with a grind of black pepper, salad, gluten-free pasta or polenta to keep the dish gluten-free.

Recipe tips

For a vegetarian alternative to Parmesan, swap it out with vegetarian-style hard cheese.
You can assemble this dish, refrigerate it and bake it later – or the next day. You can even freeze it and cook when needed.
You can swap Parmesan cheese with Grana Padano, which is slightly cheaper and tastes just as good.
Freezing instructions: Suitable for freezing once cooked. Portion for freezing. Defrost in the microwave, then reheat in the microwave or covered in foil in a moderate oven. Reheat until piping hot.

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Aubergine and courgette Parmesan bake

Ingredients