This dish is an Italian favourite in Love Bites style. Very easy to assemble and looks and tastes delicious. A nice alternative to lasagne without the pasta and full of your five plus a day! Feel free to add more layers as you wish but this recipe was just perfect for two.
A sure winner for some warming comfort food, yum!
INGREDIENTS
- 1 aubergine sliced widthways in about .5cm slices
- 1 courgette sliced widthways .5cm slices
- 1 300g jar of Lloyd Grossman tomato and basil sauce
- 1 ball of mozzarella
- 100g feta
- 1/3 cup of fresh bread crumbs
- 2 tbspns toasted pine nuts
- 1 handful of basil leaves
METHOD
- Heat the oven to 180 degrees
- Lightly fry the aubergine and courgette slices On a medium heat in a fry pan on both sides
- Remove from the heat and layer the aubergine in the bottom of a medium sized lasagne dish
- Pour over half the tomato sauce mixture and layer over the courgette
- Tear over half the mozzarella and feta then layer with another layer of aubergine and courgette if you have some left over. Repeat with the sauce and cheese, top with the bread crumbs, half the basil leaves and pine nuts
- Cook the Parmesan in the oven for 20 minutes until the aubergine and courgettes are cooked through. You can test this by pricking a knife through the centre of the dish.
- Remove from the beat sprinkle with the remainder pf basil leaves and serve with a side salad.
