Aubergine parmigiana

• Aubergine2
• Passata500g
• Garlic (4 bulbs, approx 40 cloves)2
• Mozzarella ball250g
• Mature cheddar50g
• Dried mixed herbsstore cupboard3g
• Sliced wholemeal loaf1
• Vegetable oilstore cupboard30ml

Plus salt and pepper. About £4.51 for the amounts used.

Method

1. 1

   Heat the oven to 200°C (180°C fan, gas 6).

2. 2

   Slice 2 aubergines into 1cm rounds, brush with 2 tbsp oil and roast on trays for 20 minutes until soft and golden.

3. 3

   Simmer 500g passata with 2 crushed garlic cloves and 1 tsp mixed herbs for 5 minutes. Season.

4. 4

   Layer aubergine, sauce and 2 balls of mozzarella (250g), torn, in a baking dish, finishing with sauce and cheese. Scatter with 50g grated cheddar.

5. 5

   Bake for 20 minutes until bubbling. Serve with bread from the loaf.