Aubergine Parmigiana

Submitted by: Julie Spencer

Submission date: 2nd June 2017

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Aubergine Parmigiana
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This dish has approx 250cals and 13 carbs but is very filling so could actually serve 2.
Servings Prep Time
1 Person 10 Minutes
Cook Time
1 Hour
Servings Prep Time
1 Person 10 Minutes
Cook Time
1 Hour
Aubergine Parmigiana
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
This dish has approx 250cals and 13 carbs but is very filling so could actually serve 2.
Servings Prep Time
1 Person 10 Minutes
Cook Time
1 Hour
Servings Prep Time
1 Person 10 Minutes
Cook Time
1 Hour
Ingredients
Servings: Person
Instructions
  1. Dry fry the mushrooms and onions, adding a splash of water if they begin to stick or a touch of Frylite if you prefer.
  2. Put 50g of the pureed roasted peppers into the bottom of an oven proof dish
  3. Fan a medium sized aubergine - by making 4 cuts from about an inch from the pointy end right through to the bottom and place on top of the roasted red pepper sauce.
  4. In each of the cuts put half a cheese slice and half a bacon medallion together with the dry fried mushrooms and onion and sprinkle the garlic powder, salt and pepper on top. [You should still have 50g pepper sauce and 1 cheese slice/Babybel (20g WW block cheddar) left for later.]
  5. Cover with foil and bake in the oven at 190c for 50 mins.
  6. Remove from the oven after 50 mins and spread the remaining 50g red pepper sauce and cheese on top of the aubergine.
  7. Put back in the oven uncovered and bake for another 5-10mins until cheese is golden.