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Preparation Method

Sugars 16.7 grams per serve Prep onion, peeled and finely chopped garlic cloves, peeled and finely chopped grated vegetarian Parmesan cheese Step 1 Heat 1 tsp of oil in a large saucepan and sauté the onion for 4–5 minutes over a low heat. Stir in the garlic and cook for 2 minutes, stirring continuously. Add the chopped tomatoes, tomato purée, and oregano. Bring to the boil, cover, and simmer for 25 minutes. Step 2 Meanwhile, preheat the oven to 200°C/180°C fan oven/gas 6. Cover a couple of baking sheets with foil. Thinly slice the aubergines lengthways and arrange in a single layer on the baking sheets. Drizzle with the remaining olive oil and sprinkle with the dried herbs and paprika. Bake for 25 minutes. Step 3 Spread some of the tomato sauce around the base of a 2 litre ovenproof dish and add a layer of baked aubergines. Scatter over half the mozzarella and a few fresh basil leaves. Repeat. Cover with the remaining sauce. Step 4 Mix together the Parmesan cheese and almond flour and scatter over the top. Bake for 20 minutes until bubbling. Scatter with fresh basil leaves and serve with a mixed green salad. source: diabetes.org.uk