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Cheat’s melanzane stacks

This easy spin on the Italian classic melanzane Parmigiana stacks aubergines with rich tomato, gooey mozzarella and crispy breadcrumbs

By , 30 May 2019

(5 votes)

Cheat’s melanzane stacks
  • Prep: 10 Mins
    Cook: 40 Mins

  • Serves: 4

Nutritional Info
Each 394g serving contains
  • Energy

    1104KJ

    264KCAL

    13%
  • Fat

    12.6g

    med

    18%
  • Saturates

    3.2g

    low

    16%
  • Sugars

    11.0g

    low

    12%
  • Salt

    0.35g

    low

    6%
2
of your 5-a-day
of your reference intake.
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
  • Preheat the oven to 200C/180C Fan/Gas 6.

  • 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.

  • Mix the garlic with the passata, red wine vinegar, Italian-style seasoning and a grind of pepper.

  • 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.

  • Bake for 25 mins or until the cheese is melted and bubbling.

  • Sprinkle over the basil remaining pine nuts, to serve.