Mediterranean Layered Bake
Slimming Eats Recipe
Green – 1 HEa per serving
Extra Easy – 1 HEa per serving
- 1 aubergine (eggplant), sliced lengthways
- 2 courgettes (zucchini), sliced lengthways
- 2 red peppers, sliced into strips
- 600g of potatoes, sliced (I used yukon golds and left skin on)
- 60g of parmesan cheese (2xHEa’s)
- 90g of part skimmed mozzarella (2 HEa’s)
- 1 cup (240ml) of passata
- 2 tablespoons of tomato paste
- few basil leaves, finely chopped
- 200ml of vegetable stock
- 1 small onion, finely chopped
- 3 cloves of garlic crush
- 2 teaspoons of oregano
- splash of balsamic vinegar
- Frylight or Pam spray
- Italian parsley
Spray a frying pan with some Frylight or Pam spray over a medium high heat, add your onion and garlic and fry for a couple of minutes to soften.
Add the passata, tomato paste, stock, oregano, basil and a splash of balsamic, bring to a boil and then reduce heat and simmer until sauce has thickened. Turn of heat and set aside.
Using a grill pan, grill your slices of aubergine, courgette and red pepper and set aside on a plate until all slices are grilled.
Now you can start to layer your bake.
Preheat oven to 200c or 400f (gas mark 6)
Get a deep square oven proof dish.
First do a layer of aubergine, then red pepper and then courgette, spread over the top with your tomato sauce, add a layer of sliced potato and half the parmesan cheese and half the mozzarella. Repeat process and spray over the top with some Frylight or Pam spray.
Cover with aluminum foil then place in the oven and baked for 40mins. Remove foil and then continue to bake for another 20 mins until top is nice and golden. Sprinkle over the top with some chopped Italian parsley
Allow to cool slightly and then slice and serve.
The recipe above has been calculated for Slimming World, however for those of you following the Weight Watchers plan or another calorie controlled type diet. Below is the approx nutritional information:
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Nutritional information is an estimate and is to be used for informational purposes only
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