This dish is best made the day before it is served
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 25 minutes |
| Serves | 4 |
| Cuisine | Italian |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 611 |
| Fat | 41.8g |
| Saturates | 11.7g |
| Protein | 25.6g |
| Carbs | 42g |
| Sugars | 22.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4.
Slice the aubergines into ½cm slices and sprinkle with the salt. Allow to stand while you prepare the sauce.
Shred the basil and place it in a saucepan along with the tinned tomatoes, garlic clove, salt and pepper. Simmer gently over a low heat for 15 minutes.
Rinse the aubergine slices well and pat dry.
Heat the oil in a deep pan. Fry the aubergines in batches until dark brown. Drain on paper towels.
Arrange the aubergine slices in a 20cm round or square roasting dish. Scatter over ¼ of the Parmesan, then top with ¼ of the ricotta and ¼ of the sauce. Repeat the layers ending with a layer of ricotta.
Bake until golden and bubbly.
Scatter with the fresh oregano and serve.
