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 Good Housekeeping Cookery TeamPublished: 09 October 2001

Jump to recipe

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

Advertisement - Continue Reading Below

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

What to read next

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”!).

Watch Next