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3 essential Waitrose Aubergines, cut into 1cm thick slices
Olive oil spray
1 onion, chopped
2 cloves garlic, finely chopped
25g pack fresh basil, roughly torn, plus a few leaves to garnish
680g jar essential Waitrose Passata
125g ball essential Waitrose Italian Mozzarella, drained and roughly torn
2 tbsp essential Waitrose Grated Parmigiano Reggiano
2 tbsp fresh white breadcrumbs
1. Preheat the grill to high. Spray the aubergines with oil and
grill, in batches if necessary, for 4–5 minutes on each side until
2. Meanwhile, spray a saucepan with oil and cook the onion, garlic and half the torn basil for 3–4 minutes until golden. Add the passata and simmer gently for 5 minutes.
3. Preheat the oven to 190ºC, gas mark 5. Layer the aubergines and sauce in a heatproof dish, scattering with mozzarella and the remaining basil as you go. Stir together the Parmigiano Reggiano and breadcrumbs and sprinkle over the top. Spray lightly with a little more oil and bake for 40–45 minutes until golden and bubbling. Scatter with a few leaves of basil to garnish, and serve.
For a variation on the traditional version, try adding in some other grilled Mediterranean vegetables such as peppers or courgettes.
Typical values per serving: