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Aubergine Bake
Added by Nicola Landsborough
Oven baked aubergine smothered in Loyd Grossman Tomato and Basil Sauce and mozzarella makes a delicious vegetarian main course.
Serves 2
What you need:
- 2 medium sized aubergines, sliced in thick discs
- Salt and pepper,
- olive oil,
- 1 jar Loyd Grossman Tomato and Basil Sauce
- 2 mozzarella balls, sliced
- large baking tray
- ovenproof dish
via Asda, Sainsbury's,
Tesco and Ocado
How to make it:
- Preheat the oven to 200ºC/400ºF/ Gas Mark 6.
- Place the aubergine discs on a large baking tray, brush with olive oil then season with salt and pepper then place in the oven for 40 minutes, turning once. The aubergines should be soft and brown.
- To assemble place a layer of the sauce in the bottom of an ovenproof dish followed by a layer of aubergine and then a layer of the mozzarella. Repeat the process finishing with a layer of mozzarella.
- Lower the oven heat to 180ºC/350ºF/ Gas Mark 4 and cook for 30-35 minutes until golden brown and bubbling.
Hints and tips:
- Lovely main course vegetarian dish for 2 people or serve as a side dish to accompany meat.
- For extra flavour sprinkle over some parmesan cheese before baking.
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