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Cheesy Aubergine Bake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This dish has 3 components made in 3 different pans (aubergines, tomatoes, white sauce), which can either be done all at once or one after the other depending on how dextrous and confident you are! The cheeses do make a difference, but feel free to substitute them depending on what you have in the fridge!

This dish has 3 components made in 3 different pans (aubergines, tomatoes, white sauce), which can either be done all at once or one after the other depending on how dextrous and confident you are! The cheeses do make a difference, but feel free to substitute them depending on what you have in the fridge!

Ingredients

Serves: 6-10

Metric Cups
  • 1 large aubergine (sliced into thin rings)
  • 6 medium tomatoes (sliced)
  • 1 punnet cherry tomatoes (halved)
  • mozzarella (grated)
  • feta cheese
  • parmesan cheese
  • olive oil
  • butter
  • 30 grams flour
  • 300 millilitres milk
  • 1 pinch of nutmeg
  • 1 large eggplant (sliced into thin rings)
  • 6 medium tomatoes (sliced)
  • 1 punnet cherry tomatoes (halved)
  • mozzarella (grated)
  • feta cheese
  • parmesan cheese
  • olive oil
  • butter
  • 1 ounce flour
  • 10½ fluid ounce milk
  • 1 pinch of nutmeg

Method

Cheesy Aubergine Bake is a community recipe submitted by domesticgoddess and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat oven to 200C. Heat a griddle pan.
  • Dunk the slices of aubergine into a plate of olive oil so that it absorbs the oil on both sides, before frying on the very hot griddle plan on both sides until no longer hard. Set aside.
  • In a frying pan, fry the slices of tomatoes in butter & olive oil for about 5 minutes. Season with plenty of s&p and set aside.
  • In a saucepan, make the bechamel sauce. Melt 30g butter, mix in 30g of flour to form a paste, then add the milk little by little, mixing well to get rid of the lumps (I use a magiwhisk). Stir for about 5 mins until the milk thickens.
  • Take off the heat, add nutmeg, plenty of s&p, and plenty of grated mozzarella (you want this to be very thick, not runny).
  • Assemble in a Pyrex or ceramic oven dish: A layer of aubergines, A layer of white sauce, then a layer of tomatoes. Crumble over the feta. Repeat the procedure twice more. Try and finish with a layer of aubergines if poss.
  • Grate over plenty of parmesan and bake in the oven for 20/30 mins. Serve with a green salad w/ balsamic dressing.
  • Preheat oven to 200C. Heat a griddle pan.
  • Dunk the slices of eggplant into a plate of olive oil so that it absorbs the oil on both sides, before frying on the very hot griddle plan on both sides until no longer hard. Set aside.
  • In a frying pan, fry the slices of tomatoes in butter & olive oil for about 5 minutes. Season with plenty of s&p and set aside.
  • In a saucepan, make the bechamel sauce. Melt 30g butter, mix in 30g of flour to form a paste, then add the milk little by little, mixing well to get rid of the lumps (I use a magiwhisk). Stir for about 5 mins until the milk thickens.
  • Take off the heat, add nutmeg, plenty of s&p, and plenty of grated mozzarella (you want this to be very thick, not runny).
  • Assemble in a Pyrex or ceramic oven dish: A layer of eggplants, A layer of white sauce, then a layer of tomatoes. Crumble over the feta. Repeat the procedure twice more. Try and finish with a layer of eggplants if poss.
  • Grate over plenty of parmesan and bake in the oven for 20/30 mins. Serve with a green salad w/ balsamic dressing.
  • Tell us what you think