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1. Video tutorial: Griddling vegetables & fish

1. Heat the oven to 180C/fan 160C/gas 4. Heat 2 tbsp oil in a pan, add the garlic and gently sizzle for 2 minutes. Add the tomatoes and cinnamon and simmer for 15 minutes until thickened. Stir in the basil and season.
2. Slice the aubergines lengthways about 1/2cm thick. Brush both sides with oil, season and griddle (chargrill), turning a few times until completely tender (you could also do this in a non-stick frying pan). It's important to get the aubergine as tender as possible, so give it time.
3. Remove the cinnamon stick and put a few spoonfuls of the sauce in the bottom of an ovenproof dish. Cover with the aubergine and mozzarella then repeat, ending with a thin layer of sauce (you'll have roughly 3-4 layers). Sprinkle with parmesan and bake for 30-40 minutes until bubbling and golden.

Per serving

416 kcalories, protein 18.5g, carbohydrate 10.5g, fat 33.7 g, saturated fat 11.7g, fibre 6.6g, salt 1.01 g

Latest comments and suggestions

• jb5370

  17 April 2009

  jb5370 rated and commented on this recipe

  

  Takes a while but worth it. Gorgeous flavours - Italy on a plate!

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• annemiek

  23 June 2009

  annemiek rated and commented on this recipe

  

  This recipe was really simple and quick with a great result. I didn't use any oil to grill the aubergines and left out the cinnamon. This would be good on its own with some bread, however, I served it as part of an italian "feast" with loads of vegetarian dishes. Thanks for a lovely dinner!

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• Robsmith8268

  24 July 2009

  Robsmith8268 rated and commented on this recipe

  

  stunning dish ... found it really easy to do, and the flavours were fantastic ... I would agree with jb5370 comments that it was "Italy on a plate!!! ".

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• Bundyburd

  10 August 2009

  Bundyburd rated and commented on this recipe

  

  Wow! This tastes amazing. I used a griddle pan to roast the aubergine slices and it took a while, but was so worth it. I made it as a side dish to fillet steaks on night one and had the leftovers as a main meal with salad on day two. The flavours were even better on day two.

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• Shrew

  01 September 2009

  Shrew rated and commented on this recipe

  

  Good recipe but is Parmesan vegetarian?

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• Michele

  04 September 2009

  Michele rated and commented on this recipe

  

  Superb! We used our George Foreman grill for the aubergines and as I had so much difficulty in deciding which size dish to use (It would be helpful if advice on the correct size to use for some of these recipes and the weight of veg instead of medium, large - can lead to uncertainty). I ended up grilling mushrooms and courgettes to fill the dish and the outcome was delicious. Will make this again and again.

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Ingredients

• olive oil
• 2 garlic cloves , thinly sliced
• 2 x 400g tins chopped tomatoes
• 1 cinnamon stick
• 1 small bunch basil , shredded
• 3 medium aubergines
• 2 balls mozzarella , sliced
• a handful grated parmesan

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 1½ hours

Vegetarian, Gluten-free

Ingredients

• olive oil
• 2 garlic cloves , thinly sliced
• 2 x 400g tins chopped tomatoes
• 1 cinnamon stick
• 1 small bunch basil , shredded
• 3 medium aubergines
• 2 balls mozzarella , sliced
• a handful grated parmesan

Per serving

416 kcalories, protein 18.5g, carbohydrate 10.5g, fat 33.7 g, saturated fat 11.7g, fibre 6.6g, salt 1.01 g

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