Italian Aubergine Cheese Bake
Tender grilled aubergine layered with a homemade tomato and basil sauce, mozzarella and Parmesan, then baked until golden and bubbling. A comforting Italian-inspired vegetarian casserole that makes a satisfying main course or vegetable dish.
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
Serving: 320 gr | Calories: 300 kcal | koolhydraten: 20 g | Eiwitten: 14 g | Vet: 20 g | Verzadigd vet: 8 g | Natrium: 480 mg | Suiker: 11 g