Aubergine parmigiana lasagne - Good Food Middle East
Combine two Italian classics – parmigiana and lasagne – in this veggie bake. It’s ideal for batch cooking as you can freeze it before or after baking
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Ingredients
- 3 large aubergines, trimmed and thinly sliced lengthways
- 4 tbsp olive oil
- 250g vegetarian mozzarella, drained and coarsely grated
- 50g vegetarian Italian-style hard cheese, grated
- 1 bunch of basil, leaves picked and roughly chopped, plus extra to serve
- 8 dried lasagne sheets (egg lasagne sheets are best for this)
- 2 tbsp olive oil
- 6 garlic cloves, finely sliced
- ¼ tsp golden caster sugar
- 1 tbsp red wine vinegar
- 3 x 400g cans chopped tomatoes
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