Easy

Baked aubergine with tomato and cheese

Name: Baked aubergine with tomato and cheese
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 800 g Aubergine (two large pieces); 500 g Tomato sauce (homemade or with no added sugar); 180 g Mozzarella (well drained and chopped); 30 g Parmesan cheese (grated); 20 ml Extra virgin olive oil; 2 unidades de Garlic (cloves, chopped); 20 g Basil (fresh leaves); 1 cucharadita de Oregano (dried); al gusto de Salt; al gusto de Black pepper

Roasted aubergine topped with tomato sauce, mozzarella, Parmesan and basil, with a golden melted-cheese finish.

15 minprep

35 mincooking

4servings

1.235 kcalwhole recipe

309 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Recipe characteristics

Vegetarian Vegetables 30 to 60 minutes Italian

Gluten-free and 7 more Indicative dietary requirements

View full classification 23 tags

Diet

Vegetarian

Dietary requirements

Gluten-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-free

Dish type

VegetablesMain course

Meal

LunchDinner

Preparation

Baking

Appliances

Oven

Cuisine

Italian

Season

All year round

Occasion

Everyday menuFor the whole family

Nutrition

High in calciumHigh in vitamin CLow calorie

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Vegetables · Main course

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Aubergine two large pieces 800 g
Tomato sauce homemade or with no added sugar 500 g
Mozzarella well drained and chopped 180 g
Parmesan cheese grated 30 g
Extra virgin olive oil 20 ml
Garlic cloves, chopped 2 unidades
Basil fresh leaves 20 g
Oregano dried 1 cdta
Salt al gusto
Black pepper al gusto

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Preparation

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Let’s get cooking

Method

Preheat the oven to 200°C. Halve the aubergines and score the flesh in a diamond pattern without cutting through the skin.
Brush with half the extra virgin olive oil and season with salt and pepper. Bake cut-side up for 20 minutes.
Mix the tomato sauce with the garlic and oregano. Drain the mozzarella very well.
Remove the aubergines and gently press down the flesh with a spoon. Add the tomato sauce, mozzarella and Parmesan.
Bake for another 12 minutes, then grill for 2–3 minutes until the cheese is golden.
Rest for 5 minutes, scatter over the fresh basil and finish with the remaining olive oil.

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