1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, finely chopped
400 g (13 oz) tomatoes, diced
400 g (13 oz) can chopped tomatoes
small handful of basil, torn. plus extra to garnish
2 teaspoons granular sweetener
2 large aubergines, sliced
75 g (3 oz) mature Cheddar cheese, grated
salt and pepper
2 tablespoons freshly grated Parmesan cheese. to garnish


1.Preheat the slow cooker if necessary. Heat the oil in a large frying pan over a medium heat, add the onion and cook for 4-5 minutes until just beginning to soften.
2.Add the garlic, fresh tomatoes, canned tomatoes, basil and sweetener. Mix the cornflour to a smooth paste with a little cold water and stir into the sauce. Season to taste and bring to the boil, stirring.
3.Spoon a little of the tomato sauce over the base of the slow cooker pot andarrange one-third of the aubergine slices, overlapping, on top. Spoon over a thin layer of the sauce and sprinkle with a little grated Cheddar.
4.Repeat to make 3 aubergine layers, finishing with a generous layer of sauce and grated Cheddar.
5.Cover and cook on high for 4-5 hours until the aubergines are soft. Sprinkle with the Parmesan and extra basil and serve.
6.FOR MUSHROOM PARMIGIANA, follow the recipe above to make the tomato sauce, then layer in the slow cooker pot with 8 large flat field mushrooms, in 2 layers, and the Cheddar. Cook and serve as above.

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