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Preheat the grill to high. Spray the aubergines with oil and grill, in batches if necessary, for 4–5 minutes on each side until nicely browned.
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.
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 when made using specific products in recipe
Energy | 1,316kJ/ 315kcals |
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Fat | 19.4g |
Saturated Fat | 7.3g |
Carbohydrates | 21.5g |
Sugars | 13.7g |
Fibre | 7.4g |
Protein | 13.7g |
Salt | 0.9g |
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£1.53/100ml0kg added
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£1.75Price per unit
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85p/100g