Name: Aubergine parmigiana
Prep time: 20 minutes
Cook time: 45 minutes
Yield: 4
Ingredients: 2tsp olive oil; 1 large onion, peeled and finely chopped; 3 garlic cloves, peeled and finely chopped; 2 x 400g cans of chopped tomatoes; 4tbsp tomato purée; 1tsp dried oregano; 1tsp dried mixed herbs; 1tsp paprika; 2 medium aubergines; 125g reduced-fat mozzarella cheese; Small handful fresh basil leaves; 25g grated vegetarian Parmesan cheese; 25g almond flour

This Italian classic makes a great veggie meal option.

Serves

Prep

20 minutes

Cook

45 minutes

Each 650g serving contains (includes serving suggestion)

KCal

247

Carbs

19.2g

Fibre

8.6g

Protein

15.1g

Fat

10.4g

Saturates

3.9g

Sugars

16.7g

Salt

0.3g

Fruit/Veg Portion

What makes a healthy, balanced diet?

Ingredients

2tsp olive oil

1 large onion, peeled and finely chopped

3 garlic cloves, peeled and finely chopped

2 x 400g cans of chopped tomatoes

4tbsp tomato purée

1tsp dried oregano

1tsp dried mixed herbs

1tsp paprika

2 medium aubergines

125g reduced-fat mozzarella cheese

Small handful fresh basil leaves

25g grated vegetarian Parmesan cheese

25g almond flour

Please view Whisk.com privacy policy for more information

Method

Step 1

Heat 1 tsp of oil in a large saucepan and sauté the onion for 4–5 minutes over a low heat. Stir in the garlic and cook for 2 minutes, stirring continuously. Add the chopped tomatoes, tomato purée, and oregano. Bring to the boil, cover, and simmer for 25 minutes.

Step 2

Meanwhile, preheat the oven to 200°C/180°C fan oven/gas 6. Cover a couple of baking sheets with foil. Thinly slice the aubergines lengthways and arrange in a single layer on the baking sheets. Drizzle with the remaining olive oil and sprinkle with the dried herbs and paprika. Bake for 25 minutes.

Step 3

Spread some of the tomato sauce around the base of a 2 litre ovenproof dish and add a layer of baked aubergines. Scatter over half the mozzarella and a few fresh basil leaves. Repeat. Cover with the remaining sauce.

Step 4

Mix together the Parmesan cheese and almond flour and scatter over the top. Bake for 20 minutes until bubbling. Scatter with fresh basil leaves and serve with a mixed green salad.

Get more tasty recipes by becoming a member

Join us as a member and receive exclusive recipes and healthy eating advice straight to your door with Balance magazine, among many other updates and benefits.

Become a member

Talk to us about diabetes

Aubergine parmigiana

Ingredients