SW recipe: Aubergine Parmigiana


Olive oil Frylight
3 cloves garlic minced
1 tbsp dried thyme or 3 sprigs of fresh
1 tbsp dried sage
400g Tinned chopped tomatoes
3 tbsp balsamic vinegar
4 large aubergines thinly sliced lengthways
60 g Parmigiano Reggiano (One that is allowed as a Healthy Extra B) *I used Tesco Finest
2 small Warburtons wholemeal roll (or 4 slices from a small Healthy Extra B allowed loaf) Blitzed in to breadcrumbs
2 tbsp pine nuts (1 tbsp is one person’s Healthy Extra B)
140 g low fat mozzarella (70g is one person’s Healthy Extra B)
Sprinkle dried basil or as many fresh leaves as you like


In a deep based pan, spray with frylight and gently saute the garlic, thyme and sage for around 5 minutes.
Now add the tomatoes and balsamic vinegar and simmer for 30 minutes, stirring occasionally.
While you wait, spray a large frying pan with frylight and gently fry (or grill if you wish) both sides of the aubergine slices until softened and set aside.

Preheat your oven at 200c (or gas mark 6) and in a large mixing bowl, mix together 25g of the parmigiano reggiano, all the breadcrumbs and leave to one side.

Then using a large deep baking dish, spoon some of the tomato sauce and spread around as a base.

Now create a layer of aubergine slices and season before spooning over more sauce.

Sprinkle a few pinches of mozzarella here and there with some parmigiana and sprinkle of basil and repeat the layers, finishing with tomato sauce at the top.

Finally sprinkle over the remaining parmigiana, followed by the breadcrumbs, sprinkle with pine nuts and more basil.
Bake in the oven for 30-40 minutes and garnish with basil or parsley in my case.

credits: tastefullyvikkie.com

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With so many slimming world meals that can be adapted to your lifestyle. From batch cooking and making the most of your time by using the slow cooker. Our aim is to develop healthy recipes that can fit into any diet you are following. With a strong emphasis on budget family meal recipes with a good dollop of motivation and self-belief.

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