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Aubergine Bake

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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 382

Nutritional Information

Calories: 297 kcal
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Course Casserole / Vegetables
Diets Gluten Free