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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
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. 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. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
