Tomato and Aubergine Bake

    1 hour 5 min

    Sliced aubergines are layered with tomato sauce and a mixture of ricotta and Parmesan cheese, before being baked and served with freshly cooked pasta.

    113 people made this

    Serves: 4 

    • 60g plain flour
    • 55g dry breadcrumbs
    • 2 tablespoons Italian herb seasoning
    • 2 eggs
    • 2 tablespoons water
    • 1 small aubergine, sliced into 5mm rounds
    • 1 tablespoon groundnut oil
    • 400g tomato-based pasta sauce
    • 250g ricotta cheese
    • 80g grated Parmesan cheese
    • 1 tomato, thinly sliced
    • 225g spaghetti or angel hair pasta

    Prep:25min  ›  Cook:40min  ›  Ready in:1hr5min 

    1. Preheat the oven to 180 C / Gas 4.
    2. In a plastic bag, combine the flour, breadcrumbs and Italian herbs. Shake to mix.
    3. In a shallow bowl, beat together the eggs and water.
    4. Heat the oil in a large frying pan over medium-high heat. There should be enough oil to thinly coat the bottom of the frying pan.
    5. Dip the aubergine slices in egg, then place in the bag and shake to coat.
    6. Fry the slices in the frying pan until golden brown on each side. Remove and drain on kitchen towels.
    7. Spread a thin layer of pasta sauce in the bottom of a 23cm square baking dish. Cover with the aubergine slices, then top with more sauce.
    8. Mix together the ricotta and Parmesan cheese; spread over the aubergine.
    9. Spread sauce over the cheese and top with tomato slices. Cover with more sauce and spread remaining cheese over the top.
    10. Bake for 30 minutes in the preheated oven or until cheese is melted and sauce is bubbling.
    11. Meanwhile, bring a large pot of lightly salted water to the boil. Cook pasta according to packet's instructions. Drain and serve baked aubergine over pasta.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews in English (98)


    With the changes I made came out as a ... WOW dish! Very Mediterranean and flavorful. I used feta cheese and Swiss cheese that I already had and before I fried the eggplants I used the oil to saute fresh mushrooms with chopped onions. I baked the mushroom-onion mix with the eggplants adding a thin slice of swiss cheese and crumbles of feta cheese on each eggplant slice. I used olive oil for frying. yum!!! Great recipe!!  -  10 Jul 2008  (Review from Allrecipes US | Canada)


    LOVE THIS!!! Am eating it as I write and I have to say it's one of the best recipes I've found on this site. I was concerned about no garlic in the recipe, so I used a roasted garlic and tomato sauce and it turned out perfect!! Will make and share this one. Thanks!!  -  14 Mar 2006  (Review from Allrecipes US | Canada)


    I love Eggplant Parm but this is my new version from now on! This is just awsome! We have lots of tomatos in our garden and the flavor of the fresh tomatos is just so good! The ricotta cheese makes this special too. I doubled the recipe and baked it in a 9x11 pan so we would have leftovers. The only other change I made was to use milk instead of water in the egg wash and omitted the flour in the coating, using only Italian bread crumbs. I will be making this again and again!Thanks!  -  02 Aug 2007  (Review from Allrecipes US | Canada)