- Preheat the oven to 190°C/ fan 180°C/gas Mark 5.
- Mix together the chopped tomatoes, garlic and basil in a bowl.
- In the casserole dish, layer the aubergine slices with the chopped tomato mixture and top with the Violife.
- Bake for 35 minutes or until crispy on the top.
Refer to labels for allergen and other product information.
This recipe has been specifically designed for a low protein diet.