Baked aubergine with cheese in tomato sauce

    1 hour 10 min

    Aubergine is much healthier if you bake it instead of frying. Aubergine tends to absorb lots of oil whilst cooking. If you happen to have fresh basil, sprinkle it on the aubergine when layering instead of adding it to the sauce.

    3 people made this

    Serves: 6 

    • 2 aubergines, medium-sized
    • olive oil
    • 3 cloves of garlic
    • 1 onion
    • 500ml tomato pasta sauce
    • 1 teaspoon dried oregano
    • 1 teaspoon dried basil
    • salt and pepper to taste
    • 250g shredded mozzarella cheese
    • 60g grated Parmesan sheese
    • fresh parsley for garnishing

    Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

    1. Preheat the oven to 220 C / Gas 7. Cut aubergines into 1cm thick slices (I don’t remove the skins). Arrange on a baking tray and bake for till the slices are tender and turn brown, about 15 minutes. Remove from the oven but let the oven on at 180 C / Gas 4.
    2. Make the sauce while the aubergine is roasting. Mince onion and garlic and sauté in oil. Add tomato sauce, oregano and basil, and sauté on low heat for 10 minutes.
    3. Grease a casserole dish. Arrange a layer of aubergine, add a little salt and pepper, top with some of the sauce and then the two cheeses. Repeat this order till everything is in the dish. End with layer of cheese.
    4. Bake until bubbly and the cheese is golden, 30 to 40 minutes.


    You can substitute tomato paste for tomato sauce. To do so, dissolve 100g paste in 1 ½ cup of water, add salt to taste and a spoonful of sugar.

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