Eggplant (Aubergine) Bake

READY IN: 50mins
Recipe by Sackville

This is great served with rice but it's so tasty I find it tempting to lap the whole dish up on its own.

Top Review by Halpin

This recipe is so easy and so delicious! I used 2 X 400g cans of chopped tomatoes instead of the tomato sauce and fresh tomatoes. My only reservation is that the flavour is so intense that the dish is not suitable as a side dish.

Ingredients Nutrition


  1. Preheat the oven to 200F or 400 degrees F.
  2. Lay out the eggplant slices on lightly oiled baking sheets and bake for 10 minutes.
  3. Then flip the slices and bake for another 10 minutes or until the slices start to brown.
  4. Meanwhile, heat the oil in a saucepan and sauté the zucchini for a couple minutes.
  5. Add in the tomatoes and cook for another couple minutes.
  6. Pour in the tomato sauce and stir in the garlic and basil.
  7. Let simmer for a few minutes until the flavours start to mix.
  8. Add salt and pepper to season.
  9. In a casserole dish, cover the bottom with a thin layer of tomato sauce.
  10. Follow with a layer of eggplant, some more tomato sauce and a sprinkling of both cheeses.
  11. Repeat the layers of eggplant, cheese and tomato sauce until the eggplant is gone, reserving a little bit of tomato sauce and both cheeses.
  12. Spread the last of the tomato sauce over the top and finish with the leftover cheese.
  13. Bake for around 30 minutes or until the top is blistered and bubbling.

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