This dish is a version of my mum’s recipe, tinkered with to make it a truly healthy option. Where originally the aubergine was fried, I bake mine and get an even better greaseless result. As such I have banished oil from this dish and all other nastiesh ingredients. I didn’t eat red meat when I was young and this dish was my mum’s way to compensate for that. Use a low fat lighter mozzarella if available, however other than the cheese there are no other fatty ingredients. This dish is at its best eaten warm with a nice tossed green salad.
3 large aubergines
1 cup rice flour
200g mozzarella cheese
100g parmesan cheese
Salt & pepper
2 red onion chopped
2 garlic chopped
4 tbsp olive oil
3 x 400g tin tomato sauce
Salt & pepper
Pinch of sugar
50g chopped basil
Cut the aubergine into round 1 cm thick slices. Place them in a colander with a bit of salt to release the water for about 20 minutes, this gets rid of any bitterness.
In the meantime place the flour on a plate and season well with some salt and pepper to season it. In another plate beat the eggs.
Dry the aubergine with kitchen towel than dip them in the egg and then the seasoned flour.
Place the coated aubergine in a baking tray and bake for about 10 minutes turning them around after 5 minutes to bake on both sides.
In a baking dish, place a layer of the tomato sauce, than a layer of the aubergine followed by some mozzarella and parmesan cheese. Repeat these layers until you’ve used all the ingredients. Finish by covering the dish with tomato sauce and parmesan cheese.
Place the dish in the oven and bake at 180C for 30 minutes or until golden and bubbly.