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Aubergine and Tomato Bake

Aubergine and Tomato Bake

A simple and delicious vegetarian meal, keeps well in the fridge and delicious served with some crusty bread!

Ingredients

  • 2 tins chopped tomatoes

  • 4 cloves garlic, crushed

  • 5 tbsp olive oil

  • 3 aubergines

  • 2 tbsp tomato puree

  • 1tsp caster sugar

  • 80 grams grated parmesan

  • Handful of fresh basil

Method

  1. Heat the oven 180C fan

  2. Stir the crushed garlic into the oil in frying pan, medium heat

  3. Cook the garlic for 3-5 minutes and add the tinned tomato and tomato puree

  4. Simmer for 10-15 minutes and add the sugar towards the end and then take off the heat

  5. Whilst the sauce is cooking, prepare the aubergine

  6. Heat a griddle pan on a medium-high heat

  7. Cut the aubergine, length ways 5mm thick and brush them in oil

  8. Cook for about 5 mins on either side on the griddle pan and set aside once cooked

  9. Once the aubergine are cooked, place a layer down on the bottom layer of an oven-proof roasting tin

  10. Add a layer of tomato sauce, parmesan and chopped basil, repeat the process and finish with a beaten egg and parmesan cheese

  11. Cook in the oven for about 20-30 mins until the top is golden

  12. Serve with fresh basil and crusty bread

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