Eggplant (aubergine) Bake

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 medium eggplants, thinly sliced
• 1 (500 g) jar tomato sauce (i like a spicy one)
• 3 fresh tomatoes, diced
• 1 cup zucchini, chopped
• 2 garlic cloves, minced
• 3 -4 tablespoons chopped basil
• 50 g freshly grated parmesan cheese
• 3/4 cup cheddar cheese, grated (or substitute mozzarella for a more authentic italian dish)

Recipe

• 1 preheat the oven to 200f or 400 degrees f.
• 2 lay out the eggplant slices on lightly oiled baking sheets and bake for 10 minutes.
• 3 then flip the slices and bake for another 10 minutes or until the slices start to brown.
• 4 meanwhile, heat the oil in a saucepan and sauté the zucchini for a couple minutes.
• 5 add in the tomatoes and cook for another couple minutes.
• 6 pour in the tomato sauce and stir in the garlic and basil.
• 7 let simmer for a few minutes until the flavours start to mix.
• 8 add salt and pepper to season.
• 9 in a casserole dish, cover the bottom with a thin layer of tomato sauce.
• 10 follow with a layer of eggplant, some more tomato sauce and a sprinkling of both cheeses.
• 11 repeat the layers of eggplant, cheese and tomato sauce until the eggplant is gone, reserving a little bit of tomato sauce and both cheeses.
• 12 spread the last of the tomato sauce over the top and finish with the leftover cheese.
• 13 bake for around 30 minutes or until the top is blistered and bubbling.