Nutrition balance score
Great
Glycemic Index
58
Moderate
Glycemic Load
33
High
Nutrition per serving
Calories377.6 kcal (19%)
Total Fat12.4 g (18%)
Carbs56.1 g (22%)
Sugars15.6 g (17%)
Protein14.8 g (30%)
Sodium414.3 mg (21%)
Fiber11.3 g (40%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
For the grilled vegetables
3aubergines
medium, sliced into cm thick circles
6potatoes
medium, scrubbed and cut cm thick
2 Tbspolive oil
For the tomato sauce
2onions
medium, diced
3cloves garlic
minced
2 x 400gchopped tomatoes
tin
1 Tbsptomato purée
1 Tbspbalsamic vinegar
1 tspdried basil
1 tspdried oregano
salt
freshly milled black pepper
olive oil
for cooking
For the layers
Instructions
Step 1
Brush oil on the tops of the aubergines and potatoes and grill with the heat coming from above on high heat until browning and crispy. You may need to do this in batches.
Step 2
Flip and brush on the other side and cook until crispy on that side too.
Step 3
Whilst the vegetables are in the grill. Heat some oil in a saucepan and toss in the onions, garlic and oregano. Fry until the onions is softening.
Step 4
Add the tomatoes, tomato purée, balsamic vinegar, basil and seasoning and mix well. Bring to the boil and then simmer for 10 minutes.
Step 5
Add a layer of sauce to the bottom of a tall pie dish and then add a sprinkle of cheddar. Add a layer of aubergine then more sauce, cheddar and then a layer of potato.
Step 6
Repeat this until everything has been used up then finish with a layer of sauce, the mozzarella, and a sprinkle of panko.
Step 7
Heat the oven to gas mark 5/375F/190C and bake for 30 minutes.
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