2 Aubergines, regular or Graffiti
2 garlic cloves
2 tins of 400 gr chopped tomatoes
75 gr parmesan
1 tsp honey
1 tsp balsamic vinegar
Oregano or thyme
Salt & Pepper
Extra Virgin Olive Oil
Preheat the oven to 180C.
Prepare the tomato sauce, peel and dice the onion, thinly slice the garlic.
Heat olive oil in a large frying pan, cook the garlic and onion until transparent. Add the chopped tomatoes, the honey and balsamic vinegar. Season with salt and pepper. Simmer for 10/15 minutes over medium heat and then for 30 minutes over low heat.
In the meantime, rinse the aubergines and slice lengthwise. Brush or spray with a little oil, sprinkle some dry oregano or thyme. Place the slice onto baking paper lined trays.
Bake for 5 to 7 minutes on each side, until softened but not crispy.
In a baking dish, layer up the sauce and the aubergine slices. Half way, add the half of the sliced mozzarella. Finish with a final layer of mozzarella and parmesan. Season with salt and pepper, oregano or thyme and bake for 30 minutes.Sprinkle some fresh chopped basil and serve with a salad!
Recipe & Picture by Flexi Healthy Kitchen