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Tomato and Aubergine Bake recipe

Tomato and Aubergine Bake recipe

  • Recipes
  • Ingredients
  • Pasta
  • Pasta types
  • Spaghetti

Sliced aubergines are layered with tomato sauce and a mixture of ricotta and Parmesan cheese, before being baked and served with freshly cooked pasta.

113 people made this

IngredientsServes: 4

  • 60g plain flour
  • 55g dry breadcrumbs
  • 2 tablespoons Italian herb seasoning
  • 2 eggs
  • 2 tablespoons water
  • 1 small aubergine, sliced into 5mm rounds
  • 1 tablespoon groundnut oil
  • 400g tomato-based pasta sauce
  • 250g ricotta cheese
  • 80g grated Parmesan cheese
  • 1 tomato, thinly sliced
  • 225g spaghetti or angel hair pasta

MethodPrep:25min ›Cook:40min ›Ready in:1hr5min

  1. Preheat the oven to 180 C / Gas 4.
  2. In a plastic bag, combine the flour, breadcrumbs and Italian herbs. Shake to mix.
  3. In a shallow bowl, beat together the eggs and water.
  4. Heat the oil in a large frying pan over medium-high heat. There should be enough oil to thinly coat the bottom of the frying pan.
  5. Dip the aubergine slices in egg, then place in the bag and shake to coat.
  6. Fry the slices in the frying pan until golden brown on each side. Remove and drain on kitchen towels.
  7. Spread a thin layer of pasta sauce in the bottom of a 23cm square baking dish. Cover with the aubergine slices, then top with more sauce.
  8. Mix together the ricotta and Parmesan cheese; spread over the aubergine.
  9. Spread sauce over the cheese and top with tomato slices. Cover with more sauce and spread remaining cheese over the top.
  10. Bake for 30 minutes in the preheated oven or until cheese is melted and sauce is bubbling.
  11. Meanwhile, bring a large pot of lightly salted water to the boil. Cook pasta according to packet's instructions. Drain and serve baked aubergine over pasta.

Parmesan cheese

Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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Reviews & ratingsAverage global rating:(136)

Reviews in English (98)

by Katerina

With the changes I made came out as a ... WOW dish! Very Mediterranean and flavorful. I used feta cheese and Swiss cheese that I already had and before I fried the eggplants I used the oil to saute fresh mushrooms with chopped onions. I baked the mushroom-onion mix with the eggplants adding a thin slice of swiss cheese and crumbles of feta cheese on each eggplant slice. I used olive oil for frying. yum!!! Great recipe!!-10 Jul 2008

by MEL231

LOVE THIS!!! Am eating it as I write and I have to say it's one of the best recipes I've found on this site. I was concerned about no garlic in the recipe, so I used a roasted garlic and tomato sauce and it turned out perfect!! Will make and share this one. Thanks!!-14 Mar 2006

by Dottie

I love Eggplant Parm but this is my new version from now on! This is just awsome! We have lots of tomatos in our garden and the flavor of the fresh tomatos is just so good! The ricotta cheese makes this special too. I doubled the recipe and baked it in a 9x11 pan so we would have leftovers. The only other change I made was to use milk instead of water in the egg wash and omitted the flour in the coating, using only Italian bread crumbs. I will be making this again and again!Thanks!-02 Aug 2007


Italian Aubergine (brinjal) Bake

2 large brinjal/aubergine (the longer the better)
good quality olive oil
1 can tomato puree
1 onion, chopped finely
3 cloves garlic, chopped finely
dash of fresh cream
basil (big bunch)
bread/rolls to make soft bread crumbs
salt
black pepper
sugar
lemon juice
150g mozarella cheese
150g parmesan cheese


Take your aubergine, slice it in half lengthwise and criss cross the flesh with a knife (being careful not to pierce the skin).

Drizzle 1 tbsp of olive oil on to the face of the aubergines, sprinkle with a pinch of salt and then turn them face down into a baking dish at 200C for approximately 45 minutes (the flesh should be nicely cooked through and soft)

While the aubergines are cooking, in a saucepan add 1 tbsp of olive oil, three cloves of crushed garlic and gently cook for one minute.

Add the tomatoes, rosemary and basil and simmer for 10 – 15 minutes, until the sauce thickens. Set to one side.

Remove the aubergines from the oven, cover with the tomato sauce and liberally crumble with feta cheese.

Return to the oven for another 15 minute.

We like to serve with slices of flatbread to heap with the mix of aubergine, feta and tomato. Enjoy!

✨ Enjoy this recipe? Why not try our recipe for Vegetaian Greek pasta with spinach and olives or our recipe for Greek Meliasti (Feta cheese with sesame and honey)

📇 Find our recipe card here –


Quick and easy dinner: Cheesy tomato and aubergine bake

Preheat the oven to 160°C/325°F/gas 3. Lightly brush both sides of the aubergine slices with olive oil and season well. Divide the aubergine slices between two baking trays and bake for 12 minutes, turning once during cooking.

Meanwhile, heat a tablespoon of olive oil in a large pan on a medium heat. Add the onions and cook for 5 minutes. Add the garlic and cook for 2 minutes. Stir in the tomatoes and tomato purée.

Remove the aubergine slices from the oven and increase the heat to 180°C/350°F/gas 4.

Layer half of the aubergine slices in the bottom of a large ovenproof dish. Add the basil to the tomato sauce and stir well. Pour the sauce over the aubergines in the dish.

Add the remaining aubergine slices in an even layer. Pour the beaten eggs on top and scatter over the mozzarella and Parmesan.


October 09, 2011

  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 fat cloves of garlic, finely chopped
  • 1 tsp chilli flakes
  • 1 aubergine, chopped into small chunks
  • 8 closed cup mushrooms, chopped
  • 2 x 400g tins of chopped tomatoes
  • 2 tbsp tomato puree
  • 1 good glug of red wine
  • 1 ball of mozzarella (or vegan mozzarella)
  • 1 x 500g packet of gnocchi (or homemade)
  • a handful of fresh basil

38 comments

I love gnocchi, it has to be one of my stand by in the freezer items I rely on the most. Lovely autumn dish Jac.

I had never been one for buying fresh pasta until recently - D. off to work at his new post with nothing but the sandwich truck around found me buying them up at Tesco so he'd have something wholesome/filling. turns out their gnocchi is quite good it's so time-consuming to make it yourself (and if you get the wrong kind of potato, woe to you) that I'm really glad I tried it!

I don't have an eggplant/aubergine, but I do have two lovely zucchini/courgettes.

I don't make or use gnocchi often Chele and I cannot think why not.

You could make a similar dish with the courgettes Tanita :)

Any dish with aubergine is alright with me - love the stuff!

Me too CC, although not everyone I cook for is as keen. This went down well.

I do like gnocchi, though the first time I had it, it did nothing for me. But I am glad to say, this has changed.

I am a bit like that Shaheen, sometimes I like it and sometimes I don't. Wasn't particularly impressed last time I made it myself.

This sauce would go beautifully with the butternit squash gnocchi I have planned.

Oh yes Val, that would be wonderful :)

now I want gnocchi bake - sounds delicious - though we have an eggplant hater in our midst in our house (the adult kind not kiddie!)

JUST in time! I have some little aubergines that I want to use and this sounds divine!
I love anything that is baked too.
Karen

Yum, looks delicious (except I 'm not to keen on aubergine. It's given me an idea for supper tonight though as we've loads of our late fruiting tomatoes that need using up (not quite good enough for eating raw, but fine for cooking) and some mushrooms we foraged. So mushroom and tomato pasta for us. Thank you.

You will just have to bake it for you and Sylvia then Johanna :)

Perfect for you then Karen :)

That sounds good too Choclette :)

Straight into my to-try folder! Yummy.

Lovely comfort food Jac. We don't eat enough gnocchi in our house

Great recipe. This has been bookmarked for dinner one night soon

Well remember it for Bookmarked Recipes is you do try it Sylvie, plug, plug :)

It was definitely a comfort dish Beth :)

Hope you enjoy it Miss Cake Baker :)

I've been eating a lot of gnocchi lately. This looks great!

This recipe sounds perfect. I love aubergine recipes and gnocchi too. I hope to make it very soon!

Lots of good things in this dish, Jacqueline: eggplant, which I love, wine (!), gnocchi and cheese! Great fall dinner, warm and comforting as well.

I love gnocchi and these look amazing! Love this! Im followinf you! gloria

Hellooooo! Love the look of this, frying the gnocchi sounds like a great idea, as it can be a bit stodgy. lovely to have you back :)

Hope you enjoy it Claire :)

When you put it like that Barbara, it does sound rather good.

You too Janice, hope you had a good weekend :)

Lovely! I am always looking for gnocchi recipes and this has some lovely Mediterranean flavours in it. (I'm pretty sure I'd bake it also)

This looks excellent, Jacqueline. Do you fry the gnocchi in butter (before adding to the sauce) straight from the packet?

I really should start eating more gnocchi - it's so cheap and lovely!

Great comfort food, really seasonal. I love gnocchi and aubergines.

Baking is always good when you have cheese on top. Lots of lovely crispy bits around the edges Emma :)

Hi Catherine, I fried it in a little butter to crisp it up and brown it a little before adding it to the sauce :)

It is definitely an Autumn kind of dish Anne :)

I love the combo of aubergine and tomato, so combining it with gnocchi and cheese and baking it sounds like heaven!

It was rather good C :)

just wanted to let you know that I cooked this for tea tonight and it was very yummy (even mr nursey was impressed!). I didn't bake it in the end, but flash grilled it with a little parmesan-type cheese to make it bubble and crisp, and then served it with a few extra crispy veggie parmesan coated baked courgettes (always like to have something green on the plate, even if it is smothered in cheese!). Anyway, enough rambling - just wanted to say thanks for an inspired idea!

I would love to have this for dinner Jacqueline. It is getting up to 30C today but I fully expect cooler weather on the horizon.

Oh boy, I do forget about your high temperatures. It's hard to think what that's like.

Wooow! This dish looks awesome! And I speak as an Italian :) Definitely very whole some and filling. I might try it as a Sunday lunch meal :) Thanks for sharing! Elena

Gnocchi is popular here and it' so quick, I'm always looking for new twists,and this was so full of flavour. We substituted the wine for red wine vinegar to make it child friendly and added some cannelini beans.

The alcohol is cooked out so this recipe is fine for kids, but great idea to add the cannelini beans. Good for texture and nutrition.

I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x



Mozzarella, tomato and aubergine layer

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.

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.

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.

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.

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.

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.


Syn Free Aubergine & Tomato Bake

This is a simple, delicious, and healthy recipe, which makes it the perfect side dish for just about anything! I’m not going to waffle on (shout out to the lady who thinks I waffle too much on this site…) too much about why you should make this recipe, but I’ve never even liked aubergines and I adore this, so that’s got to say something right?

As part of my Slimming World journey I decided it was about time to expand my horizons when it came to vegetables, especially with speed vegetables (like aubergines) and so discovering that aubergines are actually really tasty when cooked right was a big deal. I think I was put off them when we were served them at school, and they were all slimy and pale, but if you cook correctly and make sure to dry them out a bit before cooking they transform into something completely different!

When I decided to do this recipe, I was originally going to put it with something fancy because for some reason aubergines have always felt kind of fancy to me, but given that I normally make this to liven up whatever I fancy for dinner that night, I decided to just do that instead. That’s why I ended up with a slightly odd combo of sausages, mash, aubergine and tomato bake and veg…but hey, it tasted great!


Ingredients

3 tbsp olive oil
2 medium aubergines, cut into 2cm cubes
3 tbsp rose harissa (look for the Belazu brand), diluted with 1 tbsp water
300g cherry tomatoes
1 x 400g tin chickpeas, drained and rinsed
Zest of 1 lemon, finely grated
3 tbsp tahini, thinned with warm water to make a dressing the consistency of single cream
1 small handful fresh mint leaves
Flaked sea salt and freshly ground black pepper
Flatbreads or pitta breads, to serve

This is a simple recipe for a slow-cooked sauce with simple ingredients.

  • Aubergine - choose two firm aubergine.
  • Red onions - the flavour of red onions works better than white or brown onions in this dish, but if they are all you have you may use them.
  • Chilli flakes - I used a small amount to add flavour, but you can add extra for a more spicy sauce
  • Tinned tomatoes - you can use tinned chopped or tinned plum tomatoes.
  • Water - to thin the sauce as it cooks.
  • Tomato puree - to add a little sweetness to the dish.
  • Dried herbs - I used dried parsley, but you could use dried basil or oregano, both would be good. If adding fresh herbs, add them at the end of cooking.
  • Vegan Worcestershire sauce - this is optional, but it does give a good flavour.
  • Salt and pepper - to season.


How to make tomato, aubergine and bean tray bake

750g new potatoes
2 red onions
2 aubergines
3 garlic cloves
1 tbsp smoked paprika
4 vine tomatoes
A handful of rosemary
400g tin of cannellini beans
400g tin of butter beans
1 vegetable stock cube
100g baby leaf spinach
Sea salt
Freshly ground pepper
2 tbsp olive oil
1l boiling water

Pile your roasting tin high with a chunky jumble of aubergine, red onion and seasonal new potatoes, add soft cannellini and butter beans, and bake them in a rich, smoky tomato sauce infused with garlic, rosemary and paprika.

Preheat your oven to 200C/Fan 180C/Gas 6. Scrub the new potatoes (no need to peel them) and halve or quarter them so they’re roughly the same size. Peel the red onions and slice them into thin wedges. Trim the green tops off the aubergines then cut them into small chunks. Peel and finely chop the garlic.

Tip the prepped ingredients into a large, deep roasting tin. Dust with one tablespoon of smoked paprika and a pinch of salt and pepper. Pour over two tablespoons of olive oil and toss to coat. Slide the tin into the oven to roast for 20 minutes.

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Meanwhile, chop the tomatoes into small chunks. Pick the rosemary leaves and finely chop them.

When the veg have cooked for 20 minutes, add the tomatoes and rosemary to the tin. Gently turn everything over to mix and return to the oven for 10 minutes.

Fill and boil your kettle. Drain the cannellini and butter beans and rinse them with cold water. Pour one litre of boiling water into a heatproof jug, crumble in the stock cube and stir to dissolve.

Add the beans and the baby leaf spinach to the roasting tin. Pour over the stock and stir. Return the roasting tin to the oven for a final 20 minutes. The veg should be tender and browned. Taste the sauce and add a little more salt or pepper if needed. Ladle the tray bake into bowls and serve.


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