Any Chance of Seconds

Aubergine, Tomato, Mozzarella and Parmesan Bake

May 26, 2009 at 6:47 pm | Posted in Vegetarian | Leave a comment

Serves 2-3

1 clove garlic, crushed
3tbsp olive oil
400g can chopped tomatoes
1tbsp tomato puree
2 aubergines cut into long 5mm thick slices
250g Mozzarella cheese cut into slices
40g freshly grated parmesan cheese
20g pack of basil leaves, torn
1 egg beaten

1. Heat oven to 200C/180C fan/gas mark 6. In a shallow pan mix together garlic 2tbsp of the olive oil. Cook over a high heat for 3 minutes, tip in the tomatoes, then simmer for 8 minutes, stirring occasionally. Stir in the tomato puree.
2. Meanwhile, heat a frying pan until hot. Brush a few of the aubergines with a little oil and add to the pan. Cook over a high heat until well browned and cooked through about 5-7 minutes. Turn half way through cooking. Lift onto kitchen paper and do the next batch. NB aubergines will instantly absorb oil so do not be tempted to add more!
3. When all the aubergines are cooked, lay a few of them in the bottom of an oven proof dish, then spoon over some of the sauce. Add a layer of mozzarella, sprinkle with parmesan and basil leaves. Add seasoning the repeat the process with the remaining ingredients. Finally pour the egg over the top, and sprinkle with a little more parmesan. Bake for 30 minutes or until the topping is golden.