Light grilled aubergine parmigiana

Ingredients

For 1 serving

• Eggplant350 g
• Tomato passata150 g
• Light mozzarella80 g
• Parmigiano Reggiano15 g
• Extra virgin olive oil2 teaspoons
• Garlic1 clove
• Basil5 g
• Whole wheat bread1
• Saltto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Preheat the oven to 190 °C (conventional) and heat a griddle pan over high heat. Wash and trim the aubergines and cut them into slices about 5 mm thick.
2. Grill the slices for 3 minutes per side, until soft and well marked; work in batches without overlapping and season lightly with salt.
3. Meanwhile heat the oil in a small pan over medium heat with the crushed garlic clove, pour in the tomato passata, season with salt and simmer over low heat for 10 minutes, until thickened; remove the garlic.
4. Slice the light mozzarella and let it drain on kitchen paper.
5. In a single-portion baking dish spread a thin layer of sauce, then alternate layers of aubergine, sauce, mozzarella, basil leaves and grated Parmigiano Reggiano; finish with sauce and Parmigiano.
6. Bake at 190 °C for 25 minutes, until bubbling at the edges and golden on top. Let it rest for 5 minutes so the layers settle, and serve with the wholemeal bread.