Cheesy tomato and aubergine bake
This dish gives you so many options for dinner. It’s delicious by itself or served alongside some chicken, fish or couscous. If you want a freezer-friendly version, just leave out the egg topping but cook everything else as normal
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
27
MINUTES
Ingredients
2 aubergines, cut lengthways into thin slices
olive oil
salt
pepper
2 onions, finely chopped
5 garlic cloves, crushed
1 tin of chopped tomatoes
2 tbsp tomato purée
handful of basil leaves, torn
3 eggs, beaten
30g Mozzarella, sliced
1 tbsp Parmesan, grated
Method
Preheat the oven to 160°C. Lightly brush both sides of the aubergine slices with olive oil and season well. Divide the aubergine slices between two baking trays and bake for 12 minutes, turning once during cooking.
Meanwhile, heat a tablespoon of olive oil in a large pan on a medium heat. Add the onions and cook for 5 minutes. Add the garlic and cook for 2 minutes. Stir in the tomatoes and tomato purée.
Remove the aubergine slices from the oven and increase the heat to 180°C.
Layer half of the aubergine slices in the bottom of a large ovenproof dish. Add the basil to the tomato sauce and stir well. Pour the sauce over the aubergines in the dish.
Add the remaining aubergine slices in an even layer. Pour the beaten eggs on top and scatter over the Mozzarella and Parmesan.
Bake for 15–20 minutes. Divide the bake between warmed serving bowls.
