Aubergine parmigiana

Sarah Jacobs

Ingredients

  • 1 aubergine
  • 400 g can tomatoes
  • 100 g (ball) mozzarella
  • Cheese for grating
  • Oregano or mixed herbs
  • 1 tablespoon tomato purée
  • 1 clove garlic

Directions

  • Heat oven to 200 degrees
  • Slice the aubergine and fry until golden then set aside
  • Fry the garlic and add the tomatoes, purée and herbs. Season with salt & pepper to taste
  • Place half the tomato mixture in a roasting tray then add the aubergines then the rest of the tomato mix
  • Slice the mozzarella and place over the top and sprinkle with grated cheese
  • Bake for 30 minutes until bubbling