Directions

1. Sweat off an onion, then add a heaped tsp of the Smoky Paprika Coconut Cooking Oil. After a couple of minutes add the can of tomatoes and cook down for 15-20 mins until you’ve got a thick tomato sauce

2. Season before and after cooking the sauce and I find a tsp of sugar helps when using tinned tomatoes

3. Heat a griddle (or frying pan). Spread the Smoky Paprika oil on the aubergine slices and griddle them in batches. 

   Don’t have the heat too high as you want the slices to soften not burn, you can flash them in the oven for 5-10 mins if they have not softened enough

4. In a food processor make some breadcrumbs with the end of an unwanted loaf, add a few glugs of oil, a small grated garlic clove, some chopped thyme and salt and blitz

5. Then cook for 10 mins at 180 degrees until a light brown crispy colour

6. Now build the layers starting with a slice of aubergine then a couple of spoonfuls of tomato sauce, sprinkle of parmesan the repeat the layers

7. If you want to cook as a traybake then leave out the stage of flashing in the oven after griddling. Layer in a casserole dish and cook in an oven for 30 mins at 180 degrees