Skinny Veggie Aubergine, Lentil and Mozzarella Bake Recipe (under 300 kcals)

We are still keeping our calories down 2 days a week and I came across this recipe. I didn’t think we would be able to have cheese but light mozzarella isnt too high in calories. You replace the mince with lentils and I know it sounds strange but it still tastes really meaty and it really fills you up. I think having a meat free day now and then is really good for you too. Recipe from good to know.

Ingredients (serves 4)

  • 3 aubergines, sliced
  • low cal cooking spray
  • 2 garlic cloves
  • 2x400g cans chopped tomatoes
  • Handful fresh basil, torn, plus extra to garnish
  • 400g can lentils, rinsed and drained
  • 1 ball mozzarella, torn



  1. Heat a grill to high. Place the aubergine on a griddle pan, spray with low cal cooking oil. Grill until golden brown, then turn, spray and cook on the other side.
  2. Meanwhile, heat a drizzle of oil in a saucepan, add the garlic and allow to infuse for 1 min. Pour in the tomatoes and basil, Simmer for 10 mins. Add the lentils and cook for 5-10 mins to warm through and reduce.

Pre heat oven to 200 degrees fan. Lay a layer of aubergine into an ovenproof dish spoon over the tomato sauce and repeat. Bake in the oven for 25-30 mins. Scatter a few basil leaves over the top of the dish just before serving. Enjoy





One Comment Add yours

  1. chefkreso says:

    Looks delicious, I love aubergines and Mozzarella, great pairing of flavours 😀


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