Tessa's Baked Aubergine With Tomato, Mozzarella & Parmesan
This delicious and simple layered aubergine bake features tender slices of aubergine topped with juicy tomatoes, creamy mozzarella, and fragrant basil. Baked to perfection, this dish is a flavorful and satisfying option for lunch or dinner. Pair it with couscous and a green salad for a well-rounded meal that will surely impress your taste buds.
— Constant Cookbook
Ingredients
- 3 medium aubergines , sliced 3mm-thick lengthways
- flour , for dusting aubergines
- olive oil for frying
- 300g mozzarella , cut into 5mm slices
- 50g Parmesan (or vegetarian alternative), grated
- 5 basil leaves , roughly torn
- 2 tbsp olive oil
- 2 garlic cloves , peeled and finely chopped
- 5 ripe tomatoes , skinned and chopped
- 400g tin tomatoes
- 5 basil leaves , roughly torn
Instructions
- Heat oven to 200C/fan 180C/gas 6. Drizzle the oil over the aubergine and bake in the oven for 25 mins until softened. Meanwhile, slice the tomatoes and mozzarella, then arrange on top of the aubergine. Return to oven for another 5 mins or until the cheese has melted. Scatter over some basil leaves. Serve with couscous and green salad.
Yield
Serves 6
Nutrition
- Calories: 213 calories
- Fat Content: 17 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 7 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 9 grams protein
- Sodium Content: 0.41 milligram of sodium
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