Loved the flavours. I added onions and courgette to the sauce and some torn mozzarella in the layers. Also some panko bread crumbs to the topping instead of the egg.

made this dish tonight for my family was not sure if they would eat it .oldest son 13 years really enjoyed it though youngest tried it and did not really like it had also made some pizza and served with greek salad.Although simple ingredients so tasty with a tasty salad a meal in itself.will be making again a new favourite and so quick to make

I just tweaked this recipe slightly, added sliced boiled potatoes into the layers. Used cheddar cheese as had no mozzarella at home. Dried basil in the tomato sauce instead of fresh. And boy, was it yummy. My hubby doesn't like aubergines but loved this. Big thumbs up :)

I love making this dish! It is my signature dish that I make when going to parties as I bake it in a throw away foil tray. Very yummy and sloppy!

Recommended Tip: It is SO worth cutting your aubergines the night before and salting them, and leaving them covered with a towel or foil in a cool dry place. This drawers out the water and makes them so much more tender (instead of the sometimes tough skin feeling you can get)

We didn't like it :( Was very salty (didn't add any as giving it to little ones) Won't be making again.

LOVE this, make it every month or so and serve with baguette and green salad. One of my favourite veggie meals.

Yuk, greasy and like paper where the aubergine had been chargrilled. Not pleasant and best forgotten, one to be avoided. Took a lot longer to prepare than suggested, being fried in so many batches and a lot of mess to clear up.

Love this recipe !! Can anyone tell me .. it says freeze without the topping ... is this meant to be frozen before cooking? I've frozen left overs sucessfully but would like to make a spare one & freeze it for a party.

Havent made it yet but it is a great dish. From what it seems your version is amazing but my family is from Italy so we have just a slightly different way of preparing it but still well done.

Forgot to rate!

I salted my aubergines to remove some of the bitter juices, although it doesn't say this in the recipe. Delicious, I wouldn't want anything else added, especially meat.

As suggested by someone I added onion, and it was just perfect. A wonderful vegetarian dish enjoyed at our dinner party last night.

I decided to make this since I had an aubergine hanging around the fridge. I only used one aubergine, but halved the quantities for the sauce and it managed to serve two people. I forgot the tomato purée, but it definitely didn't affect the flavour. The end result was scrummy and I'll be adding this to my list of favourite recipes.

Had this for tea with home-made garlic bread. A really tasty meal. I always brush a little olive oil on aubergines and then cook them in the oven before using in recipes like this because I don't like the way they soak up oil in a frying pan. Seems to work fine!

Lovely recipe, much better than I thought it would be. I like the idea of using a brush to oil the aubergines, really only used the 2 tbsp for a MOUND of aubergines!! However, I felt 4 tbsps oil in the tomatoes was far too much, so next time I will use probably 2 or 3 instead. I had a quarter of this (only me to cook for!!) with broccoli on the side and I have 3 portions left for my other dinners this week. Whilst it was lovely, to be honest, I could easily have eaten half of it, but that would be very calorific, so tonight with broccoli I'll serve it with cous cous as well I think and see how I do!

Made a few changes, layered with cheddar cheese and then put smoked bacon strips on top before finishing of with the Parmesan and cherry tomato halves. Made delicious meal and with some fresh crusty bread it was very filling. Cooked it in individual stoneware bowls too which made life easy. will definitely be using this recipe again.

Our son made this recipe and it was lovely

Mmmm, this was yummy. Very easy to make, though I grilled the aubergine as don't have a griddle. It was a bit runny but the garlic bread soaked that up. It tasted even better when we heated up the 2nd half the following night!

My hubbie who hate aubergine loved this dish which is rather good as I'd grown a lot in the garden! I can recommend doing this with Black Beauty and Orlando..
I also tried it with fresh tomatoes as we had a glut recently - fantastic and I added some cinnamon...just because....

Brilliant. I have made several times, either on its own with a hunk of Garlic bread or served along side a roast chicken for sunday lunch.
Very simple to prepare but beautiful.
Don't forget to season the layers as you go and it truly does taste better the day after as the aubergine absorbs all the flovours around it.