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Aubergine and Tomato BakeAubergine and Tomato Bake

 Super easy and super tasty dish!

Cooking TimePrep Time: 40 mins
Cook Time: 50 mins

Recipe (PDF)

DifficultySkill level: Easy ServingsServings: 8

Aubergine and Tomato Bake Recipe


  • 3 large aubergines slice thinly length ways

  • 1 1/2 teaspoons salt

  • 2 red onions, chopped

  • 2 cloves garlic, crushed

  • 1 tablespoon olive oil

  • 1 teaspoon dried basil, or 1 tablespoon chopped fresh basil

  • 1 teaspoon dried oregano, or 1 tablespoon chopped fresh oregano

  • 300g (11 oz) passata

  • 4 tablespoons water

  • 1 pinch ground black pepper

  • 4 tablespoons wholemeal dried breadcrumbs

  • 2 tablespoons freshly grated Parmesan

  • 550g mozzarella cheese roughly torn.


  1. Thinly slice the aubergines and sprinkle with salt. Place in a colander in the sink or suspended over a large bowl. Leave for 30 minutes while they lose their bitter liquid.

  2. Preheat oven to 180 C / Gas mark 4. Lightly grease a 23x33cm (9x13 in) baking dish with olive oil.

  3. Meanwhile add the oil to a large frying pan over low heat, sauté the onions until they are soft and translucent covering the pan with a lid to keep them moist whilst cooking, then add the garlic and olive fry for another 30 seconds.

  4. Add the basil, oregano, passata, water, salt and pepper to the onions. 

  5. Simmer onion and tomato mixture for 10 minutes.

  6. Rinse off the aubergine slices and place them on a baking tray lightly greased with olive oil to prevent sticking. 

  7. Place in preheated oven and bake for 5 to 10 minutes while tomato mixture is simmering.

  8. In the prepared baking dish lightly greased with olive oil to help prevent sticking, spread 2 to 3 tablespoons of the tomato mixture over the bottom.

  9. Remove aubergines from the oven and arrange one layer of aubergines on the bottom of the dish. Pour one third of the tomato mixture over the aubergine. 

  10. Dot 1 third of the torn  mozzarella over the tomato mixture.

  11. Repeat the layers and top with the remaining tomato.

  12. Cover dish with foil and bake for 30 minutes. 

  13. Uncover and sprinkle the breadcrumbs over the top, followed by the Parmesan cheese.

  14. Bake for another 20 minutes or until topping is golden brown and aubergines are soft.

  15. Another variation if you like a lot of garlic is to use white bread and put this in a food processor and prepare the breadcrumbs then add two cloves of crushed garlic plus a good handful of chopped parsley then pulse a few times to make sure all is well mixed

  16. Serve with green salad and crusty bread!

If you have a glut of large courgettes, you know the ones that you forgot to cut and they knd of got away from you!  Well you can use these instead of the Aubergines

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