Mozzarella, tomato and aubergine layer

Name: Mozzarella, tomato and aubergine layer
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 810 tbsp olive oil; 6 large aubergines - around 2kg (41&#8260;2lb) - sliced lengthways; 2 garlic cloves, crushed; 400 g can chopped plum tomatoes; 2 x 200 g packs smoked mozzarella, sliced; Around 20 sprigs of fresh basil leaves; 100 g (31⁄2oz) freshly grated Parmesan cheese

There are tonnes of fantastic Italian vegetarian recipes, and this mozzarella bake is one of our favourite impressive - yet easy - dinner ideas.

By The GH Kitchen TeamPublished: 09 October 2001

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Food, Cuisine, Ingredient, Dishware, Dish, Serveware, Liquid, Tableware, Baked goods, Recipe,

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Yields:

Prep Time:

20 mins

Cook Time:

45 mins

Total Time:

1 hr 5 mins

Ingredients

810 tbsp olive oil
6 large aubergines - around 2kg (41⁄2lb) - sliced lengthways
2 garlic cloves, crushed
400 g can chopped plum tomatoes
2 x 200 g packs smoked mozzarella, sliced
Around 20 sprigs of fresh basil leaves
100 g (31⁄2oz) freshly grated Parmesan cheese

Directions

1. Step 1
  Preheat the oven to 230°C (210°C fan) mark 8. Lightly brush some large non-stick baking sheets with olive oil and arrange the aubergine slices in a single layer on each. Scatter the crushed garlic over the top and brush the surface lightly with oil. Bake for 10-15min until softened and golden brown.
2. Step 2
  Meanwhile, pour the tinned plum tomatoes and their juice into a food processor or liquidiser and whiz for 1-2sec to make a passata. Avoid making the sauce too smooth - a slightly chunky consistency works best in this recipe.
3. Step 3
  Reduce the oven temperature to 180°C (160°C fan) mark 4. Cover the base of a 3 litre (6 pint) shallow ovenproof dish with a quarter of the passata.
4. Step 4
  Arrange one third of the garlic-roasted aubergines on top, then spread a third of the remaining passata and half of the mozzarella and basil over them, seasoning well as you do so.
5. Step 5
  Repeat the layering, using half of the remaining passata and aubergines and all of the remaining mozzarella and basil in the second layer. Season generously as before.
6. Step 6
  Finish with a layer of aubergines and the remaining passata. Sprinkle the grated Parmesan cheese evenly over the top and bake for 35-40min or until the surface is bubbling and golden brown. Cut into wedges to serve.
  
  Try more vegetarian recipes:
  
  Pasta with aubergine and mozzarella sauce
  
  15 of the best vegetarian recipes
  
  More vegetarian recipes

Per Serving:

Calories: 490
Total carbs: 9 g
Total fat: 38 g
Saturated fat: 15 g

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The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. 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. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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