Baked Aubergines
with Tomato and Cheese
from Italian Traditional Food

Aubergines, tomatoes and cheese a great combination

Baked aubergines with tomato and cheese make a great snack or main meal at anytime but especially on a winter's day. Baked aubergines with tomato and cheese is full of flavour, so can be eaten with freshly baked bread or with a green salad. It must be served hot. Try it for yourself and enjoy!

Serves: 4

Cooking Time: 30 -40 minutes

Oven Setting: Preheat to 190C or Gas Mark 5

Ingredients:

2 aubergines (large)
4 tablespoons olive oil (as required)
flour
1 large onion (chopped)
1 lb tomatoes (peeled and chopped)
2 cloves garlic (chopped)
1 teaspoon dried basil
8 oz mozzarella cheese (thinly sliced)
salt and pepper (to taste)

Method:

1. Trim ends of aubergines and slice into rounds the thickness of your little finger (1/4 inch approx).

2. Place in colander, sprinkle with salt, place a plate on top and a weight on top of that. Leave to drain for an hour.

3. Pat dry on kitchen paper.

4. Dip aubergine slices in well seasoned flour and fry them in hot olive oil until golden brown on both sides.

5. Next, fry the onion to soften.

6. Place aubergines in an oiled oven proof dish.

7. Add the fried onion and chopped tomatoes.

8. Add the garlic and basil.

9. Season with salt and pepper.

10. Place mozzarella cheese slices on top.

11. Bake in a preset oven Gas Mark 5 or 190C for between 30-45 minutes.

Tip:

How to peel tomatoes:

1. Prepare the tomatoes by placing them in a bowl and pouring boiling water over them. Leave for only one minute.

2. Drain the tomatoes, remove and dispense with the skins.

Locate another Italian Traditional Food recipe here

To discover more about Italian food visit the Italian Traditional Food webpage