Italian aubergine traybake

Italian aubergine traybake

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(20 ratings)

Prep: 10 mins Cook: 50 mins


Serves 4

This Italian traybake topped with bread and mozarella is deliciously easy and filling, great for an all-in-one dinner

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal431
  • fat22g
  • saturates7g
  • carbs35g
  • sugars12g
  • fibre12g
  • protein17g
  • salt2.4g
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  • 2 aubergines, sliced into half moons



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 x 400g cans chopped tomatoes
  • 2 garlic cloves, crushed
  • 70g pack black olives (we used Crespo dry black olives with herbs)
  • small pack basil, leaves picked, ¾ torn



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 2 ciabatta rolls, torn into chunks
  • 150g ball of mozzarella, torn


  1. Heat oven to 200C/180C fan/gas 6. In a roasting tin, toss the aubergine with the oil and roast for 15 mins, then stir in the tomatoes, garlic, olives and torn basil leaves, and cook for another 10 mins.

  2. Top with the bread and dot with the chunks of mozzarella. Bake for a further 25 mins, then scatter over the remaining basil leaves before serving.

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Comments, questions and tips

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Hakan Koseoglu's picture
Hakan Koseoglu
30th Jun, 2020
Delicious. Didn't have enough aubergines so substituted some courgettes - still brilliantly simple and tasty. Definitely put the mozarella in about 10-15 minutes remaining and it'd be melting with a lovely taste.
Elles Belles
7th Mar, 2020
This is absolutely delicious and so quick and easy to make. Followed the recommendations here and doubled the cooking time for the aubergines and only added the bread and mozarella for the last 10 minutes. Will be making it again very soon!
3rd Feb, 2020
A fine meal. Tomato sauce element needs a bit of seasoning and like previous posts mozzarella doesn't need that long. I put it in on its own near end and gave it a few mins. Aubergines tasted fine for me in time allotted.
Catherine Fox's picture
Catherine Fox
16th Sep, 2019
Tasty enough, the time doesn't allow for the aubergine to cook properly leaving it very rubbery, I would probably double the cooking time for the aubergines. If you're going to fridge/freeZe the recipe keep the olives aside.
30th Jun, 2019
easy, not many ingredients, very tasty and healthy. Will make again.
Frantic Flapjack
21st Jun, 2016
Really good taste but if I made again, I would breadcrumb the bread instead of chunks as the chunks of bread were extremely hard and crunchy. Also, the mozzarella was overcooked so I would put that in a bit later than everything else.
21st Apr, 2016
25 minutes at 200 degrees C is far too long for mozzarella. It comes out like leather. There is no mention of seasoning. Personal taste I guess.
15th Feb, 2016
Easy recipe, had it on its own and serves two. Very yummy and filling for when you need a hearty veggie meal
RosieVimes's picture
27th Jan, 2016
This was a super recipe! Beautiful flavours and the perfect amount for four. We'd added some chicken into the bake and served with a simple salad. Would highly recommend!
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4th Jan, 2017
Instead of using bread, I serve the bake with some penne pasta
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