Baked Aubergine, Tomato & Mozzarella
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recipe by Cormac Walsh
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- Total Time
- 45mins
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- Serves
- 4
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- Calories
- 479
A meat-free meal that’s as simple to make as it is comforting to eat. If you’re cooking for vegetarians, replace the Parmesan with your favourite vegetarian hard cheese. Serve with plenty of crusty bread to mop up the delicious tomato sauce.
recipe updated Oct 14, 2020
Ingredients
-
- Garlic clove
- 2
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- Fresh basil leaves
- 2 tablespoons
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- Eggplant
- 2
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- Mozzarella cheese
- 250 g
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- Canned chopped tomatoes
- 800 g
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- Extra virgin olive oil
- 5 tablespoons
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- Caster sugar
- 1 teaspoon
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- Chili flakes
- ¼ teaspoon
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- Salt & pepper
- 2 pinches
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- Olive oil spray
- 4 dashes
-
- Olive oil spray
- as needed
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- Parmesan cheese
- 25 g
Tools
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Oven
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Water
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Baking dish - 2 quart
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Saucepan
Step preview
- Add canned chopped tomatoes, canned chopped tomatoes, extra virgin olive oil, garlic clove, caster sugar, chili flakes and salt & pepper to a clean saucepan
- Boil
- Simmer slowly until thickened - 25 min, low heat
- Stir fresh basil leaves into the saucepan
- Spray olive oil spray onto a clean baking dish
- Add eggplant to the baking dish
- Brush with olive oil spray
- Season with salt & pepper
- Broil in broiler until softened - 3 min, high heat
- Layer evenly until covered
- Layer with mozzarella cheese
- Scatter parmesan cheese over the baking dish
- Drizzle with extra virgin olive oil
- Bake until light golden - approx 20 min, 200°C
- Let cool - approx 5 min
- Serve immediately