Aubergine & pancetta bake

Aubergine & pancetta bake

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

By , 21 September 2015
Aubergine & pancetta bake
  • Ready in: 50 mins
  • Serves: 4
  • Price: £1.70 per serving
Nutritional Info
Each 448g serving contains
  • Fat high
  • Saturates high
  • Sugars low
  • Salt high
  • Energy 1800KJ 430KCAL
of your reference intake.
Typical energy values per 100g: 402kJ/96kcal.
  • 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
  • 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.