Eggplant and Tomato Bake
Layers of eggplant (aubergine), tomato sauce and cheese.
- Prep
- 20 min
- Cook
- 1 hr
- Total
- 1 hr 20 min
- Serves
- 4
- Ingredients
- 10
Ingredients
- 600 g (1 lb 5 oz) Eggplants (aubergines), sliced into rounds about as thick as a finger
- 5 tbsp (75 ml) Olive oil, divided: 3 tbsp for the eggplant, 2 tbsp for the sauce
- 1 tsp Fine salt, divided
- 1 Onion, finely chopped
- 3 Garlic cloves, finely chopped
- 400 g (14 oz) Canned chopped tomatoes
- 1 tsp Dried oregano
- ½ tsp Sugar
- 125 g (4½ oz) Mozzarella, torn into pieces
- Fresh basil leaves, to serve
You’ll need: Two baking trays, Medium saucepan, Baking dish
Method
Roast the eggplant. Heat the oven to 220°C (425°F). Toss the eggplant slices with 3 tbsp of the oil and half the salt, and spread over two baking trays. Roast for 20 to 25 minutes, turning once, until golden and soft.
Make the sauce. Warm the remaining oil in a saucepan over medium heat. Cook the onion for 6 minutes until soft, add the garlic for 1 minute, then add the tomatoes, oregano, sugar and remaining salt. Simmer for 12 to 15 minutes, until thickened.
Layer. Lower the oven to 200°C (400°F). Spread a thin layer of sauce in a baking dish, then add a layer of eggplant. Repeat the layers, finishing with sauce.
Top and bake. Scatter the mozzarella on top and bake for 20 to 25 minutes, until bubbling and golden in patches.
Rest. Leave to stand for 10 minutes so it sets a little, then scatter with basil and serve.
Storage
Cool, then refrigerate covered for up to 3 days. Reheat in the oven until steaming hot throughout.