About this recipe:Aubergine slices are layered with tomato-vegetable sauce and mozzarella cheese, then baked. This is a great way to get your kids to eat more vegetables. My kids really enjoy this dish.
1 large aubergine, sliced 1cm thick
2 teacups tinned tomatoes
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1 tablespoon chopped fresh parsley
1 bay leaf
1/2 teaspoon salt
2 cloves garlic, crushed
2 tablespoons grated onion
2 tablespoons grated carrot
2 tablespoons grated green pepper
6 tablespoons grated Parmesan cheese
225g (8 oz) mozzarella cheese, thinly sliced
cooked rice, to serve
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Method Prep:30min › Cook:30min › Ready in:1hr
Saute aubergines in oil over high heat until slightly brown. Drain on kitchen paper and keep hot.
Combine tomatoes, herbs, salt, garlic and grated vegetables in a pan, cover and simmer for 15 minutes. Remove bay leaf, add Parmesan and blend well.
Preheat oven to 180 C / Gas 4.
Place a layer of aubergine sliced in a greased shallow 2.4L (4 pt) baking dish. Cover with half the sauce, then half the mozzarella cheese. Repeat layers.
Bake for 30 minutes in preheated oven until cheese is melted and begins to brown. Serve with cooked rice.