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Add pasta for a more complete meal. -  Repeat with remaining aubergine slices, using additional oil if necessary.In a 20x30cm baking dish, evenly spread 1/3 of the pasta sauce. Either way it's lovely.

This classic Italian dish is a fantastic way to enjoy aubergine. Finally, sprinkle the top with any remaining parmesan, crumble over the feta cheese and drizzle with olive oil.Bake in the oven for 30–40 minutes until golden brown.Eat hot, or divide into 3-4 lunches for the week w/ greens or potato wedges.Dr Hazel Wallace, the founder of The Food Medic, is an NHS medical doctor, registered nutritionist (ANutR), and best-selling author.  -  Arrange a single layer of aubergine slices on top of the sauce. The email addresses you've entered will not be stored and will only be used to send this email.

Then add the pepper, herbs and tinned tomatoes, and simmer for 5 minutes. Place slices in a colander, and place a dish underneath the colander to capture liquid that will sweat out of the aubergine. Arrange the Finally, sprinkle the top with any remaining parmesan, crumble over the feta cheese and drizzle with olive oil. Allow to sit for 30 minutes.Preheat oven to 180 C / Gas 4. Ingredients – 350g dried pasta – 1 aubergine (diced) – 1 courgette (diced) – 2 garlic cloves (crushed) – 1 jar of tomato pasta sauce (500g) – 1 tsp rosemary – Salt & pepper – Grated vegan cheese Method 1) Pre-heat your oven to 190oC. Finally add the lentils and cook through for a further 10-15 minutes.Remove half of the sauce from the pan and spread the remaining half across the base of your whatever pan. 10 Mar 2012 It has the classic nutty, salty taste of parmesan but the 24 months maturity adds a depth of flavour that is particularly moorish and is rather fabulous in this rustic dish. 30 Jun 2015 courgette parmigiana this is a stunning dish, classic Italian, family-style dish that foolishly I haven’t made for an absolute age. Pour remaining sauce on top of layers, and sprinkle with remaining Parmesan cheese.Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly. Add the rest of our sauce and then sprinkle with another layer of parmesan cheese and top with the aubergine slices.

In a large frying pan, heat 4 tablespoons olive oil over medium heat. She's written 2 books [The Food Medic and The Food Medic for life] and interviews leading experts on her podcast [The Food Medic] sharing advice on how we can live healthier lives. Top the aubergine with 1/2 of the cheese mixture. Also had courgettes to use so put these in too. Our aim is to bridge the gap between traditional medical advice and the latest thoughts and developments in nutrition and other areas of lifestyle. ALL RIGHTS RESERVED ©2020, Inc. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians. -  Mix in egg and basil.Rinse the aubergine in cold water until all salt is removed. 2) Spread the aubergine and courgette on a baking tray […]

In a medium bowl, mix the ricotta, mozzarella cheese and 1/2 of the Parmesan cheese. 25 Aug 2014 Sprinkle both sides of the aubergine slices with salt. You'll relish the leftovers the next day - if you're lucky!

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