Gettingthinnerbytheday
Gold Member
Melanzane Alla Parmigina
Got this out of the slimming world magazine & its sooooooooooo nice!!
Serves 4
Ready in about 1 hour
Syns per serving, ALL CHOICES FREE*
* Add 6 syns if not using the mozzarella cheese as a healthy extra
frylight
4 Garlic Cloves
2 x 400g Chopped Tomatoes
1 tsp ground cinnamon
2 tsp dried oregano
1/4 tsp dried chilli flakes
1/4 tsp artificial sweetner
2 handfuls of fresh basil leaves, finely shredded, plus extra to garnish
Salt & Black Pepper
3 Aubergines, thinly sliced lengthways
6oz/170g mozzarella cheese, sliced
1) Preheat oven to 160oc / 325of/gas 3.
Spray a large frying pan with frylight & gently stir-fry the garlic for 1-2mins. Add tomatoes, cinnamon, oregano, chilli flakes & sweetner & simmer for 15mins until thickened. Stir in the basil & season well.
2) Spray the aubergines with frylight. Season & fry off on griddle or frying pan in batches until tender.
3) Place half tomato sauce in an ovenproof dish, cover with a layer of aubergine & mozzerella, repeating ending with mozzeralla. Bake for 35-40mins or until golden & bubbling.
(Tastes even better made a day ahead to let the flavours combine)
I hope its alright for me to post this recepie. I looked & couldn't find it, but its so nice & easy to make, thought it may be good to share & its Free food!!
Got this out of the slimming world magazine & its sooooooooooo nice!!
Serves 4
Ready in about 1 hour
Syns per serving, ALL CHOICES FREE*
* Add 6 syns if not using the mozzarella cheese as a healthy extra
frylight
4 Garlic Cloves
2 x 400g Chopped Tomatoes
1 tsp ground cinnamon
2 tsp dried oregano
1/4 tsp dried chilli flakes
1/4 tsp artificial sweetner
2 handfuls of fresh basil leaves, finely shredded, plus extra to garnish
Salt & Black Pepper
3 Aubergines, thinly sliced lengthways
6oz/170g mozzarella cheese, sliced
1) Preheat oven to 160oc / 325of/gas 3.
Spray a large frying pan with frylight & gently stir-fry the garlic for 1-2mins. Add tomatoes, cinnamon, oregano, chilli flakes & sweetner & simmer for 15mins until thickened. Stir in the basil & season well.
2) Spray the aubergines with frylight. Season & fry off on griddle or frying pan in batches until tender.
3) Place half tomato sauce in an ovenproof dish, cover with a layer of aubergine & mozzerella, repeating ending with mozzeralla. Bake for 35-40mins or until golden & bubbling.
(Tastes even better made a day ahead to let the flavours combine)
I hope its alright for me to post this recepie. I looked & couldn't find it, but its so nice & easy to make, thought it may be good to share & its Free food!!
