Serves 4
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To serve:

  1. Cut the aubergines lengthways into ½cm slices, sprinkle with salt and leave in a colander for half an hour. The salt will draw out much of their liquid, allowing it to drain away through the sieve.
  2. Meanwhile, heat the olive oil in a pan over a medium-high heat and cook the garlic for one minute, then add the wine and tinned tomatoes. Bring to the boil, breaking up the tomatoes by crushing them with a wooden spoon.
  3. Turn the heat to medium-low and add the sugar, oregano and some salt and pepper. Simmer gently for 45 minutes, stirring occasionally. Remove from the heat and use a stick blender to whizz until smooth.
  4. Preheat the oven to 180˚C/160˚C fan/gas mark 4.
  5. Rinse the aubergines with cold water and pat very dry with kitchen paper. Heat the rapeseed oil in a large pan over a high heat. Working in batches to avoid crowding the pan, fry the aubergine slices for 2-3 minutes per side until golden brown, then transfer to a plate lined with kitchen paper to drain.
  6. Lightly grease a baking dish with oil and spread with a thin layer of the tomato sauce, followed by a tightly-packed layer of aubergines, half of the mozzarella, half of the Parmesan and some salt and pepper. Repeat until you have used up all the aubergine, finishing with a layer of sauce.
  7. Toss the breadcrumbs with a little olive oil and sprinkle over the top. Bake for 30 minutes until deep golden brown on top and bubbling around the edges. Allow to rest for five minutes, then scatter with torn basil leaves and serve with a salad.

Note: vegetable oil can be used as an alternative to rapeseed oil, if you wish.

Nutrition Facts

Per serving 678kcals, 42.1g fat (16.1g saturated), 40.7g carbs (17.3g sugars), 32.3g protein, 15.6g fibre, 1.102g sodium