Aubergine and Mozzarella Bake

A simple vegetarian bake layering griddled aubergine slices with a homemade tomato sauce and melted mozzarella cheese.

Vegetarian Italian Aubergine Mozzarella Bake Low Cost

Estimated Nutrition

Calories

261.3

kcal / serving

1045.2 kcal total

Carbs

17.1g

per serving

68.4 g total

Fat

16.7g

per serving

66.8 g total

Protein

10.7g

per serving

42.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

125

Mozzarella

drained and torn into pieces

NutsSeeds

cloves

Garlic

crushed

pinch

Salt

to taste

pinch

Pepper

to taste

OilsFats

tbsp

Olive Oil

Vegetables

piece

Onion

finely chopped

800

Chopped Tomatoes

tinned

piece

Aubergine

medium to large

Method

Preheat the oven to 200°C.

Fry the chopped onion in olive oil with salt for 5 minutes until softened.

Add the garlic and cook for two additional minutes.

Stir in the canned tomatoes and simmer for 20-30 minutes until thickened.

Slice aubergines lengthways into 5mm thick slices and brush with oil.

Griddle or grill the aubergine slices until golden brown on both sides.

Spread a layer of tomato sauce in a 28x22cm baking dish.

Layer one third of the aubergines, sauce, and mozzarella thrice.

Bake for 25-30 minutes until the cheese is melted and bubbling.