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- 2 Tbsp.
vegetable oil
- 3
aubergines, thinly sliced lengthways
- 1
red onion, finely chopped
- 300 g
pork sausage meat
- 2
garlic cloves, crushed
- 1 tsp.
dried thyme
- 2
x 400g tins chopped tomatoes
- 1 tsp.
caster sugar
- 250 g
pack mozzarella, cut into small chunks
- 25 g
Parmesan, finely grated
- Step 1Brush the aubergine slices with 11/2tbsp of the oil and season. Heat a large non-stick frying pan over medium-high heat. Fry aubergine slices for 3-5min on each side, until nearly softened – you will need to do this in batches.
- Step 2Heat remaining oil in a large pan and gently fry onion for 10min, until softened. Add the sausage meat in small chunks and cook for 10min until browned all over. Stir in the garlic and thyme; cook for 1min. Add tomatoes, sugar and plenty of seasoning.
- Step 3Bring to boil and simmer for 15min, until thickened slightly.
- Step 4Preheat oven to 200°C (180°C fan) mark 6. Arrange 1/3 of the aubergines in a layer in the base of a deep 23 x 30.5cm ovenproof dish. Spoon over 1/3 of the tomato sauce, then dot over 1/3 of the mozzarella. Repeat twice more, then sprinkle over the Parmesan.
- Step 5Cook for 30-35min, until golden and bubbling. Serve with a green salad.
Freeze ahead
Prepare to end of step 4. Cool completely, wrap in clingfilm and freeze for up to 3 months. To serve, defrost overnight in fridge. Complete step 5, cooking for an additional 10min if needed.
Per serving:
- Calories: 580
- Protein: 27g
- Total fat: 40g
- Saturates: 17g
- Carbs: 23g
- Total sugars: 17g
- Fibre: 11g
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
