AUBERGINE PARMIGIANA

Serves: 6 Prep: 15 mins Cook: 40 mins

1.5kg (3lb) aubergines 2 eggs, lightly beaten 60g (2oz) plain flour 3 tbsp olive oil, more if needed 2 onions, chopped 3 x 400g (14oz) cans chopped tomatoes, drained 1 x 140g (5oz) can tomato puree 2 garlic cloves, crushed 2 tbsp chopped fresh basil ¼ tsp caster sugar salt and black pepper 350g (11oz) mozzarella cheese, sliced 125g (4oz) Parmesan cheese, grated 1. Cut the aubergines into 1cm (½in) slices. Dip into the beaten eggs, then into the flour, shaking off any excess. 2. Heat 1 tbsp olive oil in a large frying pan, add the aubergine slices in batches, and cook for 3-4 mins on each side until golden, adding more oil between batches if necessary. Lift out with a slotted spoon and drain on paper towels. 3. Fry the onion gently in 1 tbsp olive oil until soft. stir in the tomatoes, tomato puree, garlic, and basil. Bring to a boil, then simmer for 10-15 mins until thickened. Add the sugar and season with salt and pepper. 4. spoon some of the tomato mixture into a shallow ovenproof dish and cover with a layer of aubergine slices, then with a layer each of mozzarella and Parmesan. Continue layering, finishing with the tomato mixture, mozzarella and Parmesan. 5. Bake in a preheated oven at 190°C/375°F/ Gas mark 5 for 15-20 mins until the cheese is lightly browned. Per serving: 516 cals, 17g sugar, 27g fat (14g sat fat)