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.
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.
- Rated on - 11 Jul 2014
Fantastic, full of flavour - 15 Sep 2015
Very good with a few revisions. I would recommend sweating the eggplant first for 20 minutes and then seasoning with salt and pepper as well as garlic powder. I also put half the pasta sauce on top of the eggplant and then added the 3-cheese mixture before I layered on the spinach. Then I added the rest of the sauce and the remaining cheese on top. I think it works better this way because the flavors are spread more evenly. Without seasoning the eggplant generously, you end up with bland and boring at the bottom and all the flavor and pizzazz on top. - 09 Jul 2007 (Review from Allrecipes US | Canada)