Baked Aubergine, Tomato & Mozzarella
For the full experience, make this recipe with the Drop Recipes app.
recipe by Cormac Walsh
-
- Total Time
- 45mins
-
- Serves
- 4
-
- 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 14 Oct 2020
Ingredients
-
- Garlic clove
- 2
-
- Fresh basil leaves
- 2 tablespoons
-
- Aubergine
- 2
-
- Mozzarella cheese
- 250 g
-
- Tinned chopped tomatoes
- 800 g
-
- Extra virgin olive oil
- 5 tablespoons
-
- Caster sugar
- 1 teaspoon
-
- Chilli flakes
- ¼ teaspoon
-
- Salt & pepper
- 2 pinches
-
- Olive oil spray
- 4 dashes
-
- Olive oil spray
- as needed
-
- Parmesan cheese
- 25 g
Tools
-
Oven
-
Water
-
Baking dish - 2 quart
-
Saucepan
Step preview
- Add tinned chopped tomatoes, tinned chopped tomatoes, extra virgin olive oil, garlic clove, caster sugar, chilli 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 aubergine to the baking dish
- Brush with olive oil spray
- Season with salt & pepper
- Broil in grill 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