Cheese, Aubergine & Tomato Bake

Standard

This is a little more complicated than normal, but very, very moreish….

Original version here:

http://fueledbyvegetables.com/2014/10/29/eggplant-parmesan-gf/#comment-7588

IMG_0811

Cheese, Aubergine & Tomato Bake

For the tomato sauce (marinara)

Tin chopped tomatoes
Dollop tomato puree
Half white onion, chopped finely
Two cloves garlic, chopped finely
Parsley, black pepper, salt
Olive oil
Dash balsamic vinegar (or red wine)
 

For the bake

One aubergine, sliced thinly widthways
Two eggs, beaten
Breadcrumbs
Pack mozzarella cheese
Grated parmesan
Olive oil

 

Preheat the oven to medium high.

Salt the aubergine slices, and leave in a colander for half an hour.  Rinse thoroughly.

Heat olive oil in a wok, and gently fry the onion for 10 minutes.  Add the garlic and fry for a few minutes more.  Then add the tomatoes, puree, parsley, pepper and salt and vinegar.  Simmer for 15 minutes more.

Grease an oven proof dish with olive oil.

Dip the aubergine slices in the egg, then the breadcrumbs.  Layer in the dish as follows: aubergine, tomato sauce, mozzarella, parmesan, splash of olive oil, aubergine, tomato sauce, mozzarella, parmesan, sprinkle of basil.

Seal the dish with foil and bake in the oven for 20 minutes.  Then remove the foil and bake for 20-25 more until the cheese is melted and the aubergine tender.  Serve with rice or crusty bread.

 

 

 

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