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Aubergine, Tomato and Cheese Bake

Feb 10, 2012 by     No Comments    Posted under: A to Z of recipes, Vegetarian


This is my variation of the classic Italian aubergine melanzane dish.

Serves 6

Preparation time 20 mins

Cooking time 25 mins

Cost per portion £0.60

1. Pre-heat the oven to 180˚C.
2. Slice the aubergines into circles, about 5mm thick.
3. Heat some olive oil in a large frying pan and cook the sliced aubergines for about 5 minutes on each side – until they are soft all the way through. (Aubergines need a lot of oil while being cooked – just keep adding oil until they stop “drinking it up”. After they have been cooked pat the slices dry with kitchen paper to get as much of the oil out as you can).
4. Sprinkle some salt onto the aubergine slices.
5. Put a layer of aubergine slices into an oven proof dish.
6. Spread some tomato sauce (see below) onto the aubergines, and then spread half of the Fontina (or cheddar), Parmesan and mozzarella cheese on top of the tomato sauce.
7. Repeat the process again – i.e. add a second layer of aubergines and spread the remaining tomato sauce, and then the remaining cheese on top of the tomato sauce (as on the first layer).
7. Bake it all at 180˚C for 15 minutes and then brown the cheese under a grill for a couple of minutes before serving.

1 large or 2 small aubergines
Tomato sauce (see below for recipe)
60g mozzarella, thinly sliced or grated
60g fontina or cheddar cheese, thinly sliced or grated
40g grated Parmesan cheese
Olive oil

Tomato sauce recipe:

Method for tomato sauce:
Mix all the sauce ingredients together well in a bowl.

75g of tomato puree
75g tomato passata
2 teaspoons of dried mixed herbs
¼ teaspoon coarse black pepper
¼ – ¾ teaspoon of chilli powder
¼ teaspoon of salt

Additional Information
Fontina is an Italian cheese that is rich and creamy with a nutty flavour, and it melts wonderfully. It was originally recommended to me by a local Italian delicatessen, and I haven’t looked back since! The combination of Fontina with mozzarella is superb; also the mozzarella reduces the cost of this dish as it is more reasonably priced than the Fontina. If you can’t get hold of Fontina cheese, use cheddar instead.

It is vital to make sure that the aubergine slices are thoroughly cooked during the initial frying process – the aubergine should be soft enough to almost melt in your mouth after being baked, which it won’t do if there are any raw bits left.

Aubergines are botanically classified as berries and are a close relative of the tobacco plant!

Health benefits of aubergines

Aubergines are a good source of fibre, folic acid, potassium and anthocyanins (an anti-oxidant) – all of which are beneficial to health.

Nutrition Information

Nutrition per 100g per portion RDA women RDA men RDA child
Polyunsaturates* 0.9 g 1.0 g
Mono Unsaturates* 6.7 g 7.5 g
Saturated Fat* 5.4 g 6.0 g 30% 20% 30%
Total Sugars* 3.1 g 3.4 g 4% 3% 4%
Carbohydrate* 3.8 g 4.2 g 2% 1% 2%
Energy 168 kcal 186 kcal 9% 7% 10%
Protein* 7.4 g 8.2 g 18% 15% 34%
Fat 14 g 15 g 22% 16% 22%
Fibre NSP* 1.4 g 1.5 g 8% 8% 10%

* Percentage Daily Values are based on a 2000 calorie diet for an average adult.
Your Daily Values may be higher or lower depending on your calorie needs.

Allergens: Milk,

Cost per recipe:£3.60
Cost per portion:£0.60



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