Lighter aubergine parmigiana

Name: Lighter aubergine parmigiana
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: mediterranean
Ingredients: 700 g aubergine; 450 g white beans; 400 g canned tomatoes; 200 g mozzarella; 70 g parmesan; 100 g onion; 1.5 tbsp olive oil; 3 pc garlic; 1 to taste basil; 1 to taste salt

50 min · 4 servings · 500 kcal

Nora Beckett · @norapreps

Roasted, not fried. Fried aubergine drinks its weight in oil and this version tastes the same for a third of the calories - the beans underneath are what make it a dinner rather than a side.

Ingredients

aubergine700 g
white beans450 g
canned tomatoes400 g
mozzarella200 g
parmesan70 g
onion100 g
olive oil1.5 tbsp
garlic3 pc
basil1 to taste
salt1 to taste

Instructions

Heat the oven to 220 °C. Slice the aubergine 1 cm thick, brush lightly with oil, roast 20 minutes turning once.
Make the sauce: onion in the remaining oil, garlic, then tomatoes, 10 minutes.
Stir the drained beans into the sauce.
Layer aubergine, sauce, torn mozzarella; repeat, finishing with parmesan.
Bake 20 minutes at 190 °C. Rest 10 minutes before cutting or it slides apart. Keeps three days.

Per serving

500kcal32 gProtein22 gFat50 gCarbs

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