Recipes
Cheat’s melanzane stacks
This easy spin on the Italian classic melanzane Parmigiana stacks aubergines with rich tomato, gooey mozzarella and crispy breadcrumbs
This easy spin on the Italian classic melanzane Parmigiana stacks aubergines with rich tomato, gooey mozzarella and crispy breadcrumbs
(20 votes)
Cook: 50 Mins
Serves: 4
Price: £1.20 per serving
Nutritional Information
Each 394g serving contains
Energy
1103kj
264kcal
1103kj
264kcal
13%
Fat
12.6g
12.6g
Med
18%
18%
Saturates
3.2g
3.2g
Med
16%
16%
Sugars
11.0g
11.0g
Med
12%
12%
Salt
0.35g
0.35g
Med
6%
6%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
280kj/67kcal
Typical energy values per 100g:
280kj/67kcal
Ingredients
3 large aubergines
3tsp rapeseed oil
2 cloves garlic, finely crushed
430g Extra Special Soffritto Passata
1tbsp red wine vinegar
2tsp Italian-style seasoning
125g Asda Light Mozzarella, drained and sliced
20g pine nuts
50g fresh fine white breadcrumbs
10g basil
Method
1
Preheat the oven to 200C/180C Fan/Gas 6.
2
Slice the aubergines into 1cm-thick rounds and brush with 2tsp of the rapeseed oil. Heat a frying pan over a hot setting; cook in batches for 3 mins each side.
3
Mix the garlic with the passata, red wine vinegar, Italian-style seasoning and a grind of pepper.
4
On a baking tray, layer the aubergines into 4 even stacks with the passata mixture, mozzarella, half of the pine nuts and breadcrumbs – make sure you finish with a generous layer of breadcrumbs. Top with basil leaves and drizzle with the remaining 1tsp rapeseed oil.
5
Bake for 25 mins or until the cheese is melted and bubbling.
6
Sprinkle over the basil remaining pine nuts, to serve.