Weight Watchers Aubergine Parmegiana

So this recipe appeared in our WW magazine and we all went crazy for it.....LOADS of people posted their dishes.....an obvious winner.....so with my new found love of Aubergine (Thank you Ally Pally) I had to make it......It was one serving (because my hubby won't eat Aubergine!!) and came out at 3sp......I served salad with it but you could add anything you like (don't forget to add the sp though)

Can't give any links to the original recipe like I normally do because it was in the magazine but credit goes to Weight Watchers for it

Lets stay strong guys
Sue

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Ingredients

1 medium Aubergine, sliced into 1 cm rounds 

Stir-Fry Spray Oil

¹⁄₄ large Onion, diced

¹⁄₂ can Tinned Tomatoes

¹⁄₂ large Tomato, chopped

¹⁄₄ tablespoon, Tomato Purèe

¹⁄₂ teaspoon, Oregano, Dried

1 Bay leaf, dry

¹⁄₄ teaspoon Balsamic vinegar 

30g Light Mozzarella

A few Basil leaves

10g Parmesan

 Salt to taste

Black pepper to taste

Method

Preheat the oven to 220deg/ 200deg fan/ gas 7

Put the aubergine rounds on a large baking sheet, season and mist with cooking spray. Roast for 15-20 mins until slightly browned and softened

Meanwhile mist a medium pan with the cooking spray and add the onion, Cook for 5 mins until slightly softened then add the tinned tomatoes, fresh tomatoes, the tomato puree, oregano, bay leaf and balsamic vinegar. Season and simmer for 20 minutes until thickened.

Cover the bottom of an ovenproof dish with one third of the mixture, layer over with half of the aubergines, then top with a third of the mozzarella and a third of the basil leaves. Repeat to create a second layer.

Top with the rest of the sauce and sprinkle over the remaining mozzarella and all of the parmesan. Bake for 20-25 minutes until the sauce is bubbling and the cheese is melted.