Tessa's baked aubergine with tomato, mozzarella & Parmesan

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• sally

  24 April 2008

  sally rated and commented on this recipe

  

  Really good, I just wished there was a way of doing the aubergines with less oil.

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• Linda's Food

  21 May 2008

  Linda's Food rated and commented on this recipe

  

  Made this just for myself and my husband, really delicious. I didn't fry the aubergines. Brush them with olive oil, then grill, I found this worked well, and didn't use nearly as much oil as suggested. I don't put as much oil in the sauce either. Just a little to fry the garlic. Really delicious vegi meal.

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• recipes

  30 June 2008

  recipes rated and commented on this recipe

  

  I also griddled the aubergine. The sauce could have been a bit more robust

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• Kayleigh Jones

  22 September 2008

  Kayleigh Jones commented on this recipe

  Just use fry-light to do the aubergines, and grill them, they taste better grilled.

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• Eibhlin

  03 March 2009

  Eibhlin rated and commented on this recipe

  

  yummy. it's a lot of work though. the recipe should also warn you that you need LOTS of kitchen towels to soak up all the oil from the aubergines once you fried them - at least that's what I did to try and control the calories

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• josie

  14 May 2010

  josie rated and commented on this recipe

  

  I took advice from previous review an brushed aubergines with oil then did in grill pan to stripe brown.lovely!!!

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• Krissy

  31 August 2010

  Krissy rated and commented on this recipe

  

  We thought this was really yummy! We divided it by 3 to serve the two of us and served it in individual dishes - it didn't look very much but really filled us up! Don't think there's any point in peeling the tomatoes though & we added dried oregano to the top which worked really well. In future we would adapt it by adding courgette and chicken.

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• mazak

  17 September 2010

  mazak commented on this recipe

  hy it was lovely grilled the aubergins and added spinage had it with pork chops it was lovely my partner is a veggie and he had it with steamed fish he said it was lovley perrrfect

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• Janis

  20 October 2010

  Janis rated this recipe

  

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• Supernova

  25 May 2011

  Supernova rated and commented on this recipe

  

  Absolutely beautiful, fresh, light flavours. I added a pinch of sugar and a grind of black pepper to the sauce too, plus more fresh basil than suggested. It didn't need salt as the cheeses were salty enough. served it with some pasta and a glass of good red wine and will definitely do this again, maybe with a selection of antipasti dishes

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• LaKate

  26 September 2011

  LaKate commented on this recipe

  No need to fry the aubergines. Slice aubergines and mix in small amount of olive oil and roast them, then use as per the recipe. No frying no oil ! Roasting brings out the flavour so much more. You could also roast the tomatoes to make the sauce.

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• Egydonna

  02 November 2011

  Egydonna commented on this recipe

  You can still enjoy the great taste of frying using another way to cut the calories , all you need to do after frying the aubergines , is to place them in a seive in your kitchen sink and pour boiled water over them , this will run most of the access oil away . Give it a try .

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• KH

  09 December 2011

  KH commented on this recipe

  Can leftovers be frozen do you think?

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• Sarah Jacobs

  08 May 2012

  Sarah Jacobs commented on this recipe

  This is really delicious, definitely going to be making this again! Lovely and filling as well, had it with salad!

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• susieone

  11 June 2012

  susieone rated and commented on this recipe

  

  Although I've only rated the recipe provided here as 4*, my version of this would be 5*. I brushed the aubergines with oil and fried them. I find this easier than grilling. For the sauce, I added a finely chopped onion which I softened with the garlic, and a lot more fresh basil than suggested. It resulted in a superb supper dish which I will make again.

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• Jo Jo

  30 April 2013

  Jo Jo rated and commented on this recipe

  

  The flavour of this recipe is amazing. We love it served with just some plain ciabatta bread cut into slices. The only change I made to the recipe was either use less aubergine or make more of the sauce. I found there really wasn't enough sauce to aubergine ratio.

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Ingredients

• 3 medium aubergines , sliced 3mm-thick lengthways
• flour , for dusting aubergines
• olive oil for frying
• 300g mozzarella , cut into 5mm slices
• 50g Parmesan (or vegetarian alternative), grated
• 5 basil leaves , roughly torn

TOMATO SAUCE

• 2 tbsp olive oil
• 2 garlic cloves , peeled and finely chopped
• 5 ripe tomatoes , skinned and chopped
• 400g tin tomatoes
• 5 basil leaves , roughly torn

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Difficulty and servings

Serves 6

Preparation and cooking times

1 and a half hours + salting

Vegetarian

Ingredients

• 3 medium aubergines , sliced 3mm-thick lengthways
• flour , for dusting aubergines
• olive oil for frying
• 300g mozzarella , cut into 5mm slices
• 50g Parmesan (or vegetarian alternative), grated
• 5 basil leaves , roughly torn

TOMATO SAUCE

• 2 tbsp olive oil
• 2 garlic cloves , peeled and finely chopped
• 5 ripe tomatoes , skinned and chopped
• 400g tin tomatoes
• 5 basil leaves , roughly torn

Per serving

351 kcalories, protein 14.9g, carbohydrate 10.1g, fat 28.2 g, saturated fat 10g, fibre 4.1g, salt 0.69 g

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