Charlotte-Eve
x It's my year to shine x
Hi all, thought i'd share this recipe - found it in an old Your Week and converted the points to Propoints. It's meant to serve 2, but I was pretty greedy and ate the whole lot! Super, super filling and yummy.
6PP for the whole lot, or 3PP per serving.
250g tomatoes, sliced (0)
300g aubergine, sliced (0)
50g Tesco light mozarella, sliced/ripped (4)
30g Tesco light mature cheese, grated (2)
Pasatta (not too much, pour to your taste)
Fresh basil (optional)
frylight spray
Original recipe said to use WW Napoletana sauce tub (not pasatta), but I didn't have any. If you use it, remember to add on it's points
Spray a baking tray with frylight and place on aubergine. Spray aubergine and put in oven at 190 (170 fan) for 15 mins.
Allow to cool.
Line an ovenproof dish with a layer of the aubergine (approx 1/3), then 1/3 of the tomatoes, 1/3 mozarella and a layer of the pasatta/sauce.
Repeat until dish is full and you've run out of layers
Sprinkle grated cheese on top. Add fresh basil if you wish!
Bake for 30 minutes.
EAT!
I used quite a bit of pasatta, and it ended up a little "flooded" - still delicious but could easily get away with less. Not sure if using a whole tub of the WW sauce would be better, it may well be as it's thicker, but it's not free..
6PP for the whole lot, or 3PP per serving.
250g tomatoes, sliced (0)
300g aubergine, sliced (0)
50g Tesco light mozarella, sliced/ripped (4)
30g Tesco light mature cheese, grated (2)
Pasatta (not too much, pour to your taste)
Fresh basil (optional)
frylight spray
Original recipe said to use WW Napoletana sauce tub (not pasatta), but I didn't have any. If you use it, remember to add on it's points
Spray a baking tray with frylight and place on aubergine. Spray aubergine and put in oven at 190 (170 fan) for 15 mins.
Allow to cool.
Line an ovenproof dish with a layer of the aubergine (approx 1/3), then 1/3 of the tomatoes, 1/3 mozarella and a layer of the pasatta/sauce.
Repeat until dish is full and you've run out of layers
Sprinkle grated cheese on top. Add fresh basil if you wish!
Bake for 30 minutes.
EAT!
I used quite a bit of pasatta, and it ended up a little "flooded" - still delicious but could easily get away with less. Not sure if using a whole tub of the WW sauce would be better, it may well be as it's thicker, but it's not free..