Aubergine Bake
Ingredients
- 2 large aubergines sliced
- 2 tablespoons olive oil
- 150 g mozzarella cheese roughly chopped
- 4 tablespoons grated Parmesan cheese
- salt and pepper
- Tomato sauce
- 1 tablespoon olive oil
- 1 garlic clove crushed
- 1 small onion finely chopped
- 400 g can plum tomatoes
- handful of basil torn
Instructions
- Make the tomato sauce.
- Heat the oil in a saucepan, add the garlic and onion and fry for 3–4 minutes until softened.
- Add the tomatoes and basil, bring to the boil, then reduce the heat and simmer for 15 minutes.
- Brush the aubergines with the oil on each side while the sauce is simmering.
- Heat a griddle pan until hot and cook the aubergine slices for 1–2 minutes on each side until tender and browned.
- Spoon a little of the tomato sauce into an ovenproof dish, layer over half the aubergines, scatter over half the mozzarella and Parmesan and season well.
- Repeat the layering with the remaining ingredients, finishing with a scattering of the cheeses.
- Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 20–25 minutes until golden and bubbling.
- Serve with salad and gluten-free crusty bread, if liked.
Notes / Tips / Wine Advice:
For aubergine, chilli & chicken bake,
make the tomato sauce as for Aubergine bake, adding 1 deseeded and finely sliced red chilli with the garlic and onion. Cook the aubergine and layer the bake as for Aubergine bake, interspersing 300 g torn cooked chicken between the aubergine layers. Cook in the oven as for Aubergine bake. Calories per serving 382Nutritional Information
Calories: 297 kcal
