Aubergine Parmigiana

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Great British Chefs
Nutrition per serving    (USDA % daily values)
CAL
341
FAT
66%
CHOL
22%
SOD
7598%

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Ingredients for 4 servings

20 g of butter

15 ml of sunflower oil

100 g of onion, finely diced

2 garlic cloves, crushed

14 g of tomato purée

385 g of tinned chopped tomatoes

1 vegetable stock cube

0.5 tsp of dried oregano

190 g of tomato, roughly chopped

30 ml of water

3 g of sugar

9 g of cornflour

10 g of fresh basil, chopped

1 pinch of salt

1 pinch of black pepper

580 g of aubergine

50 ml of sunflower oil

4 pinches of salt

4 pinches of black pepper

80 g of mozzarella cheese, grated

80 g of Parmesan, grated

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