This recipe is from the Little Dish Family Cookbook.
This delicious Aubergine Bake is perfect for Little Cooks as they can spoon on the tomato sauce and layer all the ingredients together.
AUBERGINE BAKE
INGREDIENTS
- 2 tbsp olive oil
- 2 garlic cloves, finely chopped
- 2 x 400g cans chopped tomatoes
- 1 tbsp dried mixed herbs
- 2 large aubergines
- 250g mozzarella cheese, sliced
- 50g Parmesan cheese, grated
- Sea salt and freshly ground black pepper, to season
METHOD
- Preheat the oven to 180˚C/Gas Mark 4.
- Heat half of the olive oil in a medium saucepan, add the garlic and gently cook for 2 mins. Add the tomatoes and mixed herbs and simmer for 15 mins or until the sauce thickens.
- Meanwhile, slice the aubergines into 1cm thick rounds. Brush both sides with the remaining oil and saute in a non-stick frying pan over a low to medium heat, turning a few times until very soft (about 15 mins each side).
- Season the tomato sauce, to taste. Spread a few spoonfuls of sauce across the bottom of an ovenproof dish. Place about a third of the aubergines in a layer over the sauce. Cover with a layer of mozzarella (again, about a third) and sprinkle with Parmesan cheese. Repeat twice more, and end with a thin layer of sauce. Cover with the remaining Parmesan and bake for 30-40 mins until bubbling.
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