Baked eggplant parmesan

Ingredients

• 200 g aubergine, sliced
• 150 g canned chopped tomatoes
• 50 g mozzarella, grated
• 15 g parmesan, grated
• 1 tbsp olive oil
• 0.5 tsp dried basil

Method

1. 1Heat the oven to 200°C (400°F). Brush the aubergine slices with olive oil and roast for 15 minutes.
2. 2Simmer the tomatoes with basil for 5 minutes.
3. 3Layer the aubergine, tomato sauce and mozzarella in a small dish.
4. 4Top with parmesan and bake for 20 minutes until bubbling.