Aubergine Bake

This aubergine bake is a little fiddly, but well worth the wait.

By The Good Housekeeping Cookery TeamPublished: 10 September 2011

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Yields:

Prep Time:

30 mins

Cook Time:

45 mins

Total Time:

1 hr 15 mins

Cal/Serv:

298

Ingredients

2
aubergines, cut lengthways into 1cm (½in) wide strips
2½ tbsp extra virgin olive oil
1
onion, finely chopped
2
garlic cloves, crushed
2 x 400 g tins chopped tomatoes
½ tbsp dried oregano
Large pinch of caster sugar
Large handful of fresh basil, chopped
2 x 125 g mozzarella balls, torn into pieces
25 g
(1oz) vegetarian Parmesan-style cheese, grated

Directions

1. Step 1
  Preheat grill to medium. Arrange the aubergine slices on two large baking sheets. Brush with half the oil. Sprinkle over a little salt and grill each tray separately for 12min, turning the slices halfway through. Set aside.
2. Step 2
  Meanwhile, heat remaining oil in a large pan over a medium heat and fry the onion for 10min until soft. Add the garlic and fry for 1min more, then add the tomatoes, oregano and sugar. Bring to the boil and simmer for 15min until sauce is thick and pulpy. Stir in most of the basil.
3. Step 3
  Preheat oven to 220°C (200°C fan) mark 7. Spoon a thin layer of the sauce into a 1.8 litre (3¼pint) heatproof serving dish, then dot over a third of the mozzarella. Cover with a layer of grilled aubergine, then repeat the layering process twice more, finishing with a layer of sauce and mozzarella.
4. Step 4
  Sprinkle over the Parmesan-style cheese and bake for 15-20min until bubbling and golden. Garnish with remaining basil and serve with crusty bread and a crisp green salad.
  
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Per Serving:

Calories: 298
Total carbs: 9 g
Sugars: 8 g
Total fat: 22 g
Saturated fat: 11 g

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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