Tessa's baked aubergine with tomato, mozzarella & parmesan

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olive magazine

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1. Put the aubergine slices in a colander. Sprinkle with salt and leave for 30 minutes to allow the bitter juices to drain away (you don't need to do this with sweet, in season aubergines). Heat the oven to 180C/fan 160C/gas 4.
2. To make the sauce, heat the oil in a saucepan, add the garlic and as soon as you begin to smell the garlic, add the tomatoes and half the basil. Season then simmer for 15-20 minutes or until the tomatoes have melted.
3. Rinse the aubergine slices and pat dry with paper towels. Lightly dust both sides with flour. Heat enough olive oil to come 1 cm up the side of a saucepan. Fry the aubergine in batches until golden brown on both sides, adding a little more oil if necessary. Transfer them to a plate lined with paper towels to absorb the oil.
4. Spoon a little tomato sauce into an 30cm oven dish. Cover with a layer of aubergines. Add a few spoonfuls of tomato sauce, then a layer of mozzarella. Add the remaining basil. Sprinkle with parmesan. Repeat to use up the ingredients. Bake for 20-30 minutes, or until lightly golden and crusty. Cool slightly before cutting into servings. Serve hot or at room temperature.

Per serving

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

Latest comments and suggestions

• 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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Ingredients

• 3 medium aubergines , sliced 3mm-thick lengthways
• flour , for dusting aubergines
• olive oil for frying
• 300g mozzarella , cut into 5mm slices
• 50g parmesan , 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

Ingredients

• 3 medium aubergines , sliced 3mm-thick lengthways
• flour , for dusting aubergines
• olive oil for frying
• 300g mozzarella , cut into 5mm slices
• 50g parmesan , 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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