Baked Aubergine, Tomato & Mozzarella
Serves
4
Total Time
1hrs 5mins
Calories
480
A meat-free meal that’s as simple to make as it is comforting to eat. If you’re cooking for vegetarians, replace the Parmesan with your favourite vegetarian hard cheese. Serve with plenty of crusty bread to mop...
- Garlic clove2crushed
- Fresh basil leaves2 tablespoonschopped
- Eggplant2finely sliced
- Mozzarella cheese250 ggrated
- Canned chopped tomatoes800 g
- Extra virgin olive oil5 tablespoons
- Caster sugar1 teaspoon
- Chili flakes¼ teaspoon
- Salt & pepper2 pinches
- Olive oil spray4 dashes
- Olive oil sprayas needed
- Parmesan cheese25 g
Ingredients
- 1. Add canned chopped tomatoes, canned chopped tomatoes, extra virgin olive oil, garlic clove, caster sugar, chili flakes and salt & pepper to a clean saucepan
- 2. Bring to boil on high, then simmer slowly until thickened - 25 min, low heat
- 3. Stir fresh basil leaves into the saucepan
- 4. Spray olive oil spray onto a clean baking dish
- 5. Add eggplant to the baking dish and spray with olive oil spray
- 6. Season with salt & pepper
- 7. Cook under a high grill for 2–3 minutes on each side until charred & softened
- 8. Layer the aubergine slices, tomato sauce and mozzarella in the baking dish
- 9. Scatter parmesan cheese over the top and drizzle with extra virgin olive oil
- 10. Bake until light golden - approx 20 min, 200°C / 390°F
- 11. Let cool for 5 min
- 12. Serve
Method
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