2 Aubergines, regular or Graffiti 

1 onion 

2 garlic cloves 

2 tins of 400 gr chopped tomatoes 

1 mozzarella 

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