Preparation time 10 minutes, Cooking time 40–45 minutes
2 large aubergines, sliced
2 tablespoons olive oil
150 g (5 oz) mozzarella cheese, roughly chopped
4 tablespoons grated Parmesan cheese
salt and pepper
1 tablespoon olive oil
1 garlic clove, crushed
1 small onion, finely chopped
400 g (13 oz) can plum tomatoes
handful of basil, torn
Make the tomato sauce. Heat the oil in a saucepan, add the garlic and onion and fry for 3–4 minutes until softened. Add the tomatoes and basil, bring to the boil, then reduce the heat and simmer for 15 minutes.
Brush the aubergines with the oil on each side while the sauce is simmering. Heat a griddle pan until hot and cook the aubergine slices for 1–2 minutes on each side until tender and browned.
Spoon a little of the tomato sauce into an ovenproof dish, layer over half the aubergines, scatter over half the mozzarella and Parmesan and season well. Repeat the layering with the remaining ingredients, finishing with a scattering of the cheeses.
Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 20–25 minutes until golden and bubbling. Serve with salad and gluten-free crusty bread, if liked.
For aubergine, chilli & chicken bake, make the tomato sauce as for Aubergine bake, adding 1 deseeded and finely sliced red chilli with the garlic and onion. Cook the aubergine and layer the bake as for Aubergine bake, interspersing 300 g (10 oz) torn cooked chicken between the aubergine layers. Cook in the oven as for Aubergine bake. Calories per serving 382