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Roast aubergine parmigiana
- 2 tbsp extra-virgin olive oil
- 2 garlic cloves , crushed
- small bunch basil , stalks finely chopped
- 2 x 400g cans cherry tomatoes
- 1 tbsp chopped sundried or semi-dried tomatoes
- 1 tsp clear honey
- few thyme sprigs, leaves removed
- 4 medium aubergines
- 2 balls light mozzarella , thinly sliced
- 25g breadcrumbs
- 25g Parmesan (or vegetarian alternative), finely grated
- crusty bread , to serve (optional)
Directions:View on BBC Good Food
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