Baked aubergine with three cheeses
5
Points®
Total time: 55 min • Prep: 10 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Grilling the aubergine concentrates the flavour and makes it extra tender. Be sure to get a nice golden-brown colour on the aubergine before removing it from the grill.
Ingredients
Aubergine
2 medium, cut into thin rounds
Garlic & herb passata
400 g
Ricotta Cheese
100 g
Light Mozzarella
125 g, grated
Vegetarian parmesan style hard cheese
25 g, grated
Calorie controlled cooking spray
12 spray(s)
Instructions
1
Preheat the grill. Mist a baking tray with cooking spray. Arrange the aubergine in a single layer on the baking tray and mist with cooking spray.
2
Grill for 5 minutes, until browned, then turn the aubergine over, mist with more cooking spray and grill for a further 5 minutes. Remove from the oven and reduce the oven temperature to 200°C, fan 180°C, gas mark 6.
3
Spread half of the passata on the bottom of a 20 x 20cm square baking dish and top with half of the aubergine. In a medium bowl, combine the ricotta, half the mozzarella and half the hard cheese and season with salt and pepper. Spread the mixture over the aubergine.
4
Top with the remaining aubergine, then spoon over the remaining passata, and sprinkle with the remaining cheese.
5
Bake for 20 minutes, until the sauce is bubbly around the edges, and the cheese is melted. Let the aubergine stand for 5 minutes before cutting into 4 pieces.
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