Eggplant (Aubergine) Bake
"This is great served with rice but it's so tasty I find it tempting to lap the whole dish up on its own."
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 medium eggplants, thinly sliced
- 1 (500 g) jar tomato sauce (I like a spicy one)
- 3 fresh tomatoes, diced
- 1 cup zucchini, chopped
- 2 garlic cloves, minced
- 3 -4 tablespoons chopped basil
- 50 g freshly grated parmesan cheese
- 3⁄4 cup cheddar cheese, grated (or substitute mozzarella for a more authentic Italian dish)
directions
- Preheat the oven to 200F or 400 degrees F.
- Lay out the eggplant slices on lightly oiled baking sheets and bake for 10 minutes.
- Then flip the slices and bake for another 10 minutes or until the slices start to brown.
- Meanwhile, heat the oil in a saucepan and sauté the zucchini for a couple minutes.
- Add in the tomatoes and cook for another couple minutes.
- Pour in the tomato sauce and stir in the garlic and basil.
- Let simmer for a few minutes until the flavours start to mix.
- Add salt and pepper to season.
- In a casserole dish, cover the bottom with a thin layer of tomato sauce.
- Follow with a layer of eggplant, some more tomato sauce and a sprinkling of both cheeses.
- Repeat the layers of eggplant, cheese and tomato sauce until the eggplant is gone, reserving a little bit of tomato sauce and both cheeses.
- Spread the last of the tomato sauce over the top and finish with the leftover cheese.
- Bake for around 30 minutes or until the top is blistered and bubbling.
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Reviews
-
This recipe is so easy and so delicious! I used 2 X 400g cans of chopped tomatoes instead of the tomato sauce and fresh tomatoes. My only reservation is that the flavour is so intense that the dish is not suitable as a side dish.
Tweaks
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This recipe is so easy and so delicious! I used 2 X 400g cans of chopped tomatoes instead of the tomato sauce and fresh tomatoes. My only reservation is that the flavour is so intense that the dish is not suitable as a side dish.
RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
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