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Eggplant and Tomato Bake

Recipe author: EAT SMARTER
Eggplant and Tomato Bake
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466
calories
Calories
30 min.
Preparation
1 hr
Ready in
easy
Difficulty

Ingredients

for 4 servings
5 cups
Eggplant (cut into 0.5 cm thick slices)
3 cups
chopped tomatoes (tin)
1
small onion
3 tablespoons
fresh ground peppers
1 teaspoon
1 teaspoon
oregano (dried)
2 teaspoons
Basil (dried)
1 ½ cups
½ cup
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Preparation steps

Step 1/6
Salt the aubergine slices and arrange on a plate. Peel the onion and dice very finely. Heat 1 tbsp oil in a pan, sweat the onions until translucent, then sprinkle with sugar and cook until lightly caramelised.
Step 2/6
Add the tomatoes. Season the sauce with oregano, basil, salt and pepper and simmer over a low heat for about 15 minutes.
Step 3/6
Meanwhile pat the aubergine slices dry with a piece of kitchen roll and brown lightly in oil, in batches.
Step 4/6
Take out of the pan and drain on kitchen roll. Drain the mozzarella and slice thinly. Then lay a layer of aubergine slices in a greased baking dish, add a layer of tomato sauce and sprinkle with 1 tbsp Parmesan.
Step 5/6
Continue in this way until all the aubergine slices are used up (use any remaining tomato sauce for another purpose).
Step 6/6
Cover with the mozzarella slices and sprinkle with the remaining Parmesan. Bake in an oven preheated to 200°C (180° fan) | 400F | gas 6 for about 30 minutes until golden and bubbling.