- Diet & lifestyle
- Vegetarian meals
This classic Italian dish is a fantastic way to enjoy aubergine. You'll relish the leftovers the next day - if you're lucky!
529 people made this
- 1 aubergine, cut into 1cm slices
- 1 1/2 tablespoons salt
- 8 tablespoons olive oil
- 225g ricotta cheese
- 170g grated mozzarella cheese
- 40g grated Parmesan cheese
- 1 egg, beaten
- 20g chopped fresh basil
- 800g tomato pasta sauce
MethodPrep:25min ›Cook:45min ›Extra time:30min resting › Ready in:1hr40min
- Sprinkle both sides of the aubergine slices with salt. Place slices in a colander, and place a dish underneath the colander to capture liquid that will sweat out of the aubergine. Allow to sit for 30 minutes.
- Preheat oven to 180 C / Gas 4. In a medium bowl, mix the ricotta, mozzarella cheese and 1/2 of the Parmesan cheese. Mix in egg and basil.
- Rinse the aubergine in cold water until all salt is removed. In a large frying pan, heat 4 tablespoons olive oil over medium heat. Place one layer of aubergine in the pan, brown each side. Repeat with remaining aubergine slices, using additional oil if necessary.
- In a 20x30cm baking dish, evenly spread 1/3 of the pasta sauce. Arrange a single layer of aubergine slices on top of the sauce. Top the aubergine with 1/2 of the cheese mixture. Repeat layering process until all the aubergine and cheese mixture is used. Pour remaining sauce on top of layers, and sprinkle with remaining Parmesan cheese.
- Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly.
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.
Reviews & ratingsAverage global rating:(550)
Reviews in English (394)
Add pasta for a more complete meal. Either way it's lovely. Also had courgettes to use so put these in too.-30 Jun 2015
A firm family favorite!-25 Aug 2014