this was yummy and felt quite healthy too, although the aubergine does seem to need quite a lot of oil to fry in. You can just squash it under kitchen towel to get the excess out though

Made it tonight and it was stunning!! Didn't have enough fresh basil so will definitely use more next time. I will also use three tins of tomatoes and reduce it down further until it is almost puree-like in consistency. All the flavours of the aubergine, mozzarella and tomatoes just blended into each other so well. Can't wait to make it again. 10/10!!

I love this dish and I never seem to tire of it! I don't use the cinnamon stick as I don't see how it needs it. It's great with some home made garlic bread and some salad. If you love pizza this a great alternative!

I made this on Friday, and it was delicious. I added some courgettes to the layers, and fried onion and mushroom in with the base sauce. I also added extra cheese, because I believe you should add extra cheese to everything. I served it with toasted bread and pitta, and a basic green salad. It even satisfied my meat eating friends.

Lovely, but incredibly laborious to do all the aubergine chargrilling first. Allow plenty of time for this, and definitely leave to eat the following day for all the flavours to properly mature.

This was delicious. Didn't have any cinnamon sticks so added a pinch of powdered instead. Other than that I stuck to the recipe and it worked great. Each layer is very thin and I ended up with about 4 layers total. The only drag was griddling all that eggplant! Worth it in the end. Served with garlic bread.

Really good. Had to use some dried basil as I didn’t have enough fresh - worked fine. Will make again.

Does anyone know please whether you can make this dish the day before and then bake on the day?
Or what would be the best way to prep in advance? Thank you!!

So delicious. I have served this to friends for lunch with warm ciabatta, accompanied by a glass of red wine and they swooned around it. The depth of flavour is astonishing.

Another super supper dish and easy to make. I added a few mushrooms that were left over, but otherwise I did the recipe as given.

This is such a delicious main course. I used a tin of (value) chopped tomatoes blended with a 500ml carton of passata for the sauce and reduced it for 20 mins over a gentle heat. I also added a few mushrooms as suggested and substituted a strong vegetarian chedder for the parmesan. I sliced the aubergines slightly thinner than suggested and just brushed them lightly with olive oil before grilling them and substituted courgettes for one of the aubergines as they are so plentiful in summer. It took a while but the time and effort pays off.
(my main casserole /serving dish is 30x25x5cms and I managed to get two layers quite easily but three would have been difficult.

Takes some time but it's easy to prepare, just follow the recipe. Lovely result! Light and tasty feast.

Made this for supper with friends tonight, along with pizza, fennel and celery salad, ice cream sundaes for dessert. All delicious. Well done Good Food, don't know why I bother buying all the cookbooks!

very tasty dish, and a beautiful meal alongside bread and salad. I agree with others who have said that more tomato sauce is needed, so if I repeat this I will bear this in mind. I used fresh tomatoes blitzed in the processor with the garlic then simmered as in the recipe, and I think this gave it a nice fresh flavour, although it was probably a little more watery than it should have been. Chargrilling the aubergines is a faff but worth it to achieve a melting texture. Overall, will probably make again, but only when I've got time to prepare the aubergines, or have enough extra cash to buy ready-roasted aubergines!

Have made this numerous times & it's always a success. My only fault is that there isn't enough tomato sauce, so I always double it. Other than that it's fabulous.

Will definately become a firm favourite, didn't have enough mozzarella so used up some left over halloumi and it worked really well.

realy am so in love with this recipe

realy am so in love with this recipe

I made a sauce with low fat creme fraiche dotted with cottage cheese (doing Weightwatchers :-( ) and it was delicious. Didn't have any cinnamon and substituted bay for the basil...

I made a sauce with low fat creme fraiche dotted with cottage cheese (doing Weightwatchers :-( ) and it was delicious. Didn't have any cinnamon and substituted bay for the basil...