About this recipe:This makes for a luxuriously rich vegetarian meal, prepared in only an hour thanks to a few shortcuts. Aubergine slices are dipped in egg and breadcrumbs, then baked instead of fried. The slices are layered with tomato pasta sauce, mozzarella and Parmesan.
500g (16 oz) dried breadcrumbs
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
3 aubergines, peeled and thinly sliced
2 eggs, beaten
3 (500g) jars tomato pasta sauce, divided
450g (16 oz) mozzarella, grated and divided
75g (2.5 oz) grated Parmesan, divided
1/2 teaspoon dried basil
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:25min › Cook:35min › Ready in:1hr
Preheat oven to 180 C / Gas mark 4.
Mix together the breadcrumbs, basil, oregano and parsley. Dip aubergine slices in egg, then in breadcrumb mixture. Place in a single layer on a baking tray. Bake in preheated oven for 5 minutes on each side.
Spread pasta sauce to cover the bottom of a 23x33cm (9x13 in) baking dish. Place a layer of aubergine slices in the sauce. Sprinkle with mozzarella and Parmesan. Repeat layers with remaining ingredients, ending with the cheeses.
Sprinkle basil on top. Bake in preheated oven for 35 minutes, or until golden brown.
This recipe was edited by Allrecipes editors to include ingredients familiar to UK and Irish cooks.
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.