About this recipe:A very rich and satisfying vegetarian main that is a nice alternative to a pasta bake or lasagne. Layers of aubergine, cheese and pasta sauce are baked till bubbly. Serve with crusty garlic bread and a green salad.
1 aubergine, sliced into 1cm rounds
2 tablespoons olive oil, or as needed
1 tablespoon garlic granules, or to taste
2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, chopped
2 small tomatoes, chopped
275g fresh spinach leaves
125g ricotta cheese
90g grated mozzarella cheese, divided
60g grated Parmesan cheese, divided
200g tomato pasta sauce
2 teaspoons dried Italian herbs
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Method Prep:20min › Cook:40min › Ready in:1hr
Preheat the oven to 180 C / Gas 4. Brush aubergine slices with olive oil on both sides, and place them on a baking tray. Sprinkle garlic granules over the top. Bake for 10 minutes.
Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add the onion, garlic, tomatoes and spinach. Cook and stir for a few minutes until fragrant, and the tomatoes have released their juices. In a medium bowl, mix together 125g of ricotta cheese, 60g of the mozzarella cheese, and 40g of the Parmesan cheese. Set aside.
Place the aubergine slices in a greased baking dish. Top with the spinach mixture. Spoon the cheese mixture over the spinach, and spread into a thin layer. Pour the pasta sauce over the cheese layer. Sprinkle the remaining mozzarella and Parmesan cheese over the top. Sprinkle with Italian herbs.
Bake for 30 minutes in the preheated oven, or until heated through and the aubergine is easily pierced with a fork.
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.