Aubergine bake
Prep:
45 mins
Cook:
60 mins
A great meatless recipe that anyone can enjoy.
2 large aubergines
80g plain flour
8 tbsp olive oil
8 tomatoes, sliced
10ml balsamic vinegar
250g mozzarella, sliced
Fresh basil
Preheat the oven to 180°C / 350°F / Gas mark 4.
Slice the aubergines into 1–2 cm slices across, not lengthways.
Place in a colander, sprinkle with salt and leave for 20 minutes. Rinse.
Heat some olive oil in a large pan.
Dip the aubergine slices in the flour and fry until soft and slightly brown, flip and cook the other side.
Remove to some kitchen paper once all of the aubergines are cooked.
Line a baking dish with the aubergines, then the mozzarella followed by the tomatoes.
Drizzle over with olive oil and a splash of balsamic vinegar.
Repeat until the ingredients have been used up and the last layer is mozzarella.
Top with olive oil and the basil.
Cover with foil and bake 45-60 minutes.
Remove from the oven and allow to cool for 10 minutes before serving.
Serves
4
Preparation Time
45 minutes
Cooking Time
60 minutes
Main ingredients
Flour, Cheese, Vegetables, Oil
Recipe Type
Budget, Family Dinners, Healthy, Kids Food, Vegetarian, Batch Cooking
Cuisine
Italian
Special Info
Vegetarian
Level of Difficulty
Easy
