Aubergine & pancetta bake

Name: Aubergine & pancetta bake | Asda Good Living
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 500g pack Asda Frozen Chargrilled Aubergine Slices; 120g pack Asda Diced Pancetta; 2 garlic cloves, crushed; 1 tsp sugar; 2 x 400g can Asda Chopped Tomatoes; 1 vegetable stock cube, crumbled; 2 x 125g packs Asda Mozzarella, drained and sliced; 25g pack basil, leaves only, shredded; 50g freshly grated Parmesan

This recipe combines the savoury flavours of Parmesan, pancetta & mozzarella with tangy tomatoes & basil.

By Asda Good Living,21st September 2015

(8 votes)

Cook: 50 Mins

Serves: 4

Price: £1.70 per serving

Nutritional Information

Each 448g serving contains

Energy
1801kj
430kcal

22%

Fat
29.8g

High
43%

Saturates
13.5g

High
68%

Sugars
9.6g

Low
11%

Salt
2.3g

High
39%

of your reference intake.
Typical energy values per 100g:
402kj/96kcal

Ingredients

2 tbsp olive oil

500g pack Asda Frozen Chargrilled Aubergine Slices

120g pack Asda Diced Pancetta

2 garlic cloves, crushed

1 tsp sugar

2 x 400g can Asda Chopped Tomatoes

1 vegetable stock cube, crumbled

2 x 125g packs Asda Mozzarella, drained and sliced

25g pack basil, leaves only, shredded

50g freshly grated Parmesan

Method

Pre-heat the oven to 190C/170C Fan/Gas 5. Oil two baking trays, lay the aubergine out and brush with the remaining oil. Bake for 10 minutes.

Cook the pancetta in a pan. Add the garlic and cook for 1 minute. Add the sugar, tomatoes and stock cube. Simmer for 5 minutes.

Spread a third of the tomato mixture in a 2 litre ovenproof dish. Arrange half the aubergines on top and cover with half the mozzarella. Scatter over the shredded basil.

Repeat the layers and cover with the rest of the tomatoes. Sprinkle with the Parmesan and bake for 25 minutes.