Aubergine Curry Parmigiana

1 Meal Serving Ingredients

  • 1 Feta Cheese Packet
  • 1 large Aubergine
  • 1 bunch Spring Onion tops
  • 200g Tinned Tomatoes (limited)
  • One Cal Spray
  • ½ tsp Garlic Granules
  • Pinch dried Oregano
  • Fresh Basil

Method

  1. Preheat oven to 180⁰
  2. Add 40mls of water to the feta cheese, shape into a block and chill.
  3. Slice the aubergines and place into a bowl and sprinkle with salt.
  4. Meanwhile make the tomatoes sauce. Fry the spring onion tops until soft. Add the tinned tomatoes, garlic, oregano and cook on a low heat until thick. Stir frequently.
  5. Rinse the salt off the aubergines and place on baking try. Spray with oil and roast for 20mins until soft.
  6. In an oven proof dish layer the sauce, aubergines and feta to create layers. Top layer should finish with Feta.
  7. Bake for 20mins in the oven until the cheese is brown. Serve with salad and basil leaves.

Image for illustrative purposes only

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