Italian Aubergine Cheese Bake
Equipment
- griddle pan
- Knife
- Saucepan
- Wooden spoon
Ingredients
- 2 large aubergines sliced
- 1 handful basil torn
- 1 garlic clove crushed
- 150 g mozzarella cheese roughly chopped
- 3 tablespoons olive oil divided
- 1 small onion finely chopped
- 4 tablespoons Parmesan cheese grated
- 400 g plum tomatoes canned
- Black pepper to taste
- Salt to taste
Instructions
- Heat 1 tablespoon of the olive oil in a saucepan over medium heat. Add the garlic and onion and cook for 3–4 minutes until softened.
- Add the plum tomatoes and torn basil. Bring to the boil, reduce the heat and simmer for 15 minutes to make the tomato sauce.
- Meanwhile, brush the aubergine slices on both sides with the remaining 2 tablespoons olive oil.
- Heat a griddle pan until hot and cook the aubergine for 1–2 minutes on each side, until tender and lightly browned.
- Spoon a little tomato sauce into the bottom of an ovenproof baking dish.
- Arrange half of the aubergine over the sauce and scatter with half of the mozzarella and Parmesan. Season with salt and black pepper.
- Repeat with the remaining tomato sauce, aubergine and cheeses, finishing with cheese on top.
- Bake in a preheated oven at 200°C (400°F), Gas Mark 6, for 20–25 minutes, until golden and bubbling.
- Allow to stand briefly before serving.
Notes & Wine Advice
Serving Advice
Serve the aubergine bake hot with a fresh Salad. Gluten-free crusty bread can also be served alongside when desired. The combination of aubergine, tomato and melted cheese makes the dish substantial enough for a Main Course.Recipe Notes
Grilling the aubergine before assembling the casserole gives it extra flavour and helps remove some moisture. Cook the slices until tender and lightly browned before layering them with the tomato sauce and cheese.Aubergine, Chilli & Chicken Variation
Prepare the tomato sauce as above, adding 1 deseeded and finely sliced red chilli with the garlic and onion. Cook the aubergine as directed, then layer 300 g torn cooked Chicken between the aubergine layers. Bake at 200°C until golden and bubbling. This variation contains approximately 382 calories per serving according to the original recipe.Storage Advice
Allow leftovers to cool before transferring them to an airtight container. Refrigerate for up to 3 days. Reheat thoroughly in the oven until piping hot. The texture is generally better when reheated in the oven rather than the microwave.Wine Advice
A Merlot works well with the roasted aubergine, tomato sauce and melted cheese. For a white wine, a Chardonnay is a good match for the mozzarella and Parmesan.Nutrition values
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About Italian Aubergine Cheese Bake
Italian Aubergine Cheese Bake combines grilled aubergine, tomato, basil, mozzarella and Parmesan in a simple layered Casserole. The ingredients are closely associated with Italian cooking, where aubergine is frequently paired with tomatoes, herbs and cheese. The result is a comforting vegetarian dish with soft vegetables, a rich tomato sauce and a golden cheese topping.
Preparing the Tomato Sauce
The sauce starts with onion and garlic gently cooked in olive oil. Once softened, canned plum tomatoes and fresh basil are added and simmered for around 15 minutes. This short cooking time allows the tomatoes to reduce slightly and gives the garlic, onion and basil time to flavour the sauce.
The sauce should remain moist enough to surround the aubergine during baking. If it becomes extremely thick while simmering, a small splash of water can be added before assembling the casserole.
Why Grill the Aubergine First?
Aubergine contains a considerable amount of moisture and has a sponge-like texture that readily absorbs oil. Grilling the slices before assembling the bake softens them, encourages browning and helps concentrate their flavour.
Brush the slices lightly with olive oil rather than pouring oil directly into the pan. A hot griddle produces browned marks quickly while helping the aubergine cook without becoming unnecessarily oily.
Building the Layers
Begin with a little tomato sauce in the bottom of the baking dish. This prevents the first layer of aubergine from drying out or sticking. Half of the aubergine is then covered with mozzarella and Parmesan before the process is repeated.
Finishing with cheese on top ensures the bake develops a golden, bubbling surface in the oven. Roughly chopped mozzarella creates soft melted pockets, while Parmesan contributes a stronger savoury flavour.
Mozzarella and Parmesan
The two cheeses perform different jobs. Mozzarella melts smoothly and adds creaminess, while Parmesan has a firmer texture and more concentrated flavour. Together they give the dish both richness and a browned surface.
Because both cheeses naturally contain salt, season the individual layers cautiously. It is easier to add seasoning at the table than to correct an overly salty finished dish.
A Vegetarian Main Course
This bake contains no meat or fish and works well as a Vegetarian dinner. The aubergine provides the substantial vegetable base, while mozzarella and Parmesan add protein and richness.
Serve it with a simple Salad for contrast. A fresh green salad or tomato-based salad works particularly well because the casserole itself is warm, soft and rich.
Italian and Mediterranean Flavours
Aubergine, tomatoes, olive oil, basil and cheese are familiar ingredients throughout Mediterranean cooking. Their combination gives this recipe a straightforward flavour profile without requiring many spices or complicated preparation.
The dish is particularly close in spirit to other baked Italian aubergine recipes, although this version keeps the preparation relatively simple with only a few layers and a basic tomato sauce.
Chicken and Chilli Variation
The original recipe also suggests a heartier variation using cooked chicken and fresh red chilli. The chilli is cooked with the onion and garlic, while pieces of chicken are layered between the aubergine.
This changes the dish from a vegetarian casserole into a poultry-based meal and increases both the protein and calorie content. The basic tomato, aubergine and cheese structure remains unchanged.
Preparing Ahead
The tomato sauce and grilled aubergine can both be prepared before assembling the dish. Once layered, the casserole can be kept refrigerated for a short period before baking.
If it goes into the oven directly from the refrigerator, allow a little additional cooking time so the centre becomes thoroughly hot. The cheese should be melted and bubbling before serving.
Storage and Reheating
Leftovers keep well because the tomato sauce prevents the aubergine from drying out. Refrigerate them promptly in a covered container and use within about 3 days.
For reheating, an oven gives the best result because it heats the layers while refreshing the melted cheese on top. Heat until thoroughly hot throughout before serving.
Food Safety
Keep mozzarella and Parmesan refrigerated before use and cool leftovers promptly after the meal. Wash the aubergines, basil and other fresh produce before preparation. For current guidance on safe preparation, storage and reheating of food at home, consult the U.S. Food and Drug Administration food-safety information.
Italian Aubergine Cheese Bake is a straightforward way to turn familiar Vegetables into a warm and satisfying meal. Tender aubergine, basil-scented tomato sauce and melted cheese give the dish plenty of flavour while keeping the ingredient list pleasantly uncomplicated.