🍴 Serves: 4
🔪 Prep Time: 15 mins
🔥 Cook Time: 35-45 mins
⚖️ Net Carbs: 7g per serving
💪 Protein: 20g per serving
✅ No added sugar and no seed oils
A lighter, low carb take on the Italian classic. Silky roasted aubergine layered with our Marinara Sauce, mozzarella and Parmesan, baked until bubbling and golden.
Ingredients
- 2 aubergines
- 1 jar fu:di Pomodoro Marinara Sauce
- 2 mozzarella balls
- 70g Parmesan
- Handful basil leaves
- Extra virgin olive oil spray (we love to use GOOD PHATS Spanish Extra Virgin Olive Oil)
- Sea salt
- Cracked black pepper
Let's Begin!
Step 1 - Prep the ingredients
Slice the aubergines lengthways into even slices. Slice the mozzarella. Grate the Parmesan. Pick the basil leaves.
Step 2 - Roast the aubergine
Heat the oven to 230°C fan. Line baking trays with parchment. Arrange the aubergine slices in a single layer. Spray lightly with olive oil spray and season with salt and cracked black pepper. Flip the slices and repeat. Roast for several minutes until lightly golden. Flip and continue roasting until tender. Transfer to a tray.
Step 3 - Assemble the bake
Reduce the oven temperature to 180°C fan. Add a thin layer of Marinara Sauce to the base of an ovenproof dish. Layer the aubergine, mozzarella, Parmesan, basil and more sauce. Repeat the layers and finish with aubergine topped with mozzarella and Parmesan.
Step 4 - Bake
Bake for several minutes until bubbling and golden.
Step 5 - Rest and serve
Let the bake rest for a few minutes to help it slice cleanly. Finish with a drizzle of olive oil and a little extra parmesan. Serve with a crisp green salad.
Serve
Comforting, bright and full of flavour. A lighter aubergine Parmigiana that still delivers all the satisfaction of the original recipe, without the sugar!
Chef’s Tip!
For a firmer texture, salt the aubergine slices for several minutes and pat dry before roasting. Drain the mozzarella briefly on kitchen paper to keep the layers creamy rather than watery. For extra caramelisation on your bake, grill the top for a minute or two before serving 🧀
