Aubergine bake recipe
Little helpers can spoon on the tomato sauce and layer all the ingredients.
Prep time
25 mins
Cook time
40mins
Serves
4-6
Difficulty
Medium
- 2 tablespoons olive oil
- 2 garlic cloves, finely chopped
- 2 x 400g cans chopped tomatoes
- 1 tablespoon dried mixed herbs
- 2 large aubergines
- 250g mozzarella cheese, sliced
- 50g Parmesan cheese, grated
- Sea salt and freshly ground black pepper (optional)
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Preheat the oven to 180°C/gas mark 4.
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Heat half of the olive oil in a medium saucepan, add the garlic and gently cook for 2 minutes. Add the tomatoes and mixed herbs and simmer for 15 minutes or until the sauce thickens.
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Meanwhile, slice the aubergines into lcm thick rounds. Brush both sides with the remaining oil and saute in a non-stick frying pan over a low to medium heat, turning a few times until very soft (about 5 minutes each side). It's important to get the aubergine as tender as possible, so take extra time if needed.
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Season the tomato sauce, to taste. Spread a few spoonfuls of sauce across the bottom of an ovenproof dish. Place about a third of the aubergines in a layer over the sauce. Cover with a layer of mozzarella (again, about a third) and sprinkle with Parmesan cheese. Repeat twice more, and end with a thin layer of sauce. Cover with the remaining Parmesan and bake for 30-40 minutes until bubbling.
