Preheat the oven to 200C/gas 6. Slice the aubergines into 1/2" strips. Salt both sides, wrap in kitchen paper and weigh down for 30 minutes. Brush off the salt, rinse and pat dry. Drizzle some oil on a grill pan and grill the aubergine slices until they are browned. Chop the onions and fry them in olive oil until browned. Heat the tinned tomatoes gently in a saucepan with the sugar, and add the garlic after a few minutes. Add the pepper and salt, then some shredded basil and the browned onions. Slice the mozzarella. Brush olive oil on the base and sides of a large casserole dish. Layer the aubergine and mozzarella slices, adding the tomato sauce and a sprinkling of parmesan to taste. Bake for 45 minutes.
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|Serving Size: 1 Serving (2130g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 388 (33%)|
|Amt Per Serving||% DV|
|Total Fat 43.2g||58 %|
|Saturated Fat 25.9g||130 %|
|Monounsaturated Fat 11.6g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 160mg||49 %|
|Sodium 1744.4mg||60 %|
|Potassium 4323mg||114 %|
|Total Carbohydrate 133.8g||39 %|
|Dietary Fiber 59.7g||239 %|
|Sugars, other 74.1g|
|Protein 79.8g||114 %|
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Calories per serving: 1167
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