Special Diet

Aubergine & Mozzarella Bake

prep 15 mins, plus making the sauce cook 25–30 mins
  • spray olive oil, for oiling
  • 2 large aubergines, about 500 g (1 lb) each
  • 3 tablespoons extra virgin olive oil
  • 1 recipe quantity Easy Tomato Sauce (see page 174)
  • 250 g (8 oz) mozzarella cheese, grated
  • 25 g (1 oz) Parmesan cheese, freshly grated

Spray a 20 x 30 cm (8 x 12 inch) baking dish lightly with spray oil. Cut the aubergines into thin slices, brush the slices with the oil and season with a little salt and pepper. Cook under a preheated high grill for 2–3 minutes on each side until charred and softened.

Layer the aubergine slices, tomato sauce and mozzarella in the prepared baking dish to give 3 layers of each, ending with the mozzarella. Scatter over the Parmesan.

Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 20–25 minutes until bubbling and golden. Serve with a crisp green salad and some crusty bread.

Like This? Try These
More on Food