Inspired by the rustic flavours of a classic Italian restaurant starter, a simple yet supremely comforting bake has proven to be a revelation for home cooks. This dish, a twist on the beloved aubergine parmigiana, requires just a handful of ingredients and delivers maximum flavour with minimal fuss.
The Restaurant Inspiration Behind the Recipe
Following a visit to an Italian eatery, food writer Katie Oborn found herself captivated by a delicious starter featuring aubergine, tomato, and mozzarella. Determined to recreate that comforting taste at home, she developed a streamlined version that is straightforward, speedy, and scrumptious. The result is a versatile dish that works perfectly as a tasty lunch, a satisfying side, or a light dinner.
More Than Just Taste: The Health Benefits of Aubergines
This recipe isn't just about indulgence. The star ingredient, aubergine, brings a host of nutritional benefits to the table. Its vibrant purple skin is rich in anthocyanins, powerful antioxidants that help combat cell damage. Furthermore, aubergines are a great source of dietary fibre and essential minerals.
As reported by the Express, they provide a good amount of copper, potassium, and magnesium, all known to support heart health and red blood cell function. This makes the dish a tasty way to incorporate more nutrients into your diet.
How to Make Your Own Italian Aubergine Bake
Gathering your ingredients is the first simple step. You will need:
- Two aubergines
- A 500g carton of tomato passata
- Two 150g packets of mozzarella cheese
- Sea salt and olive oil
Method:
- Preheat your oven to 180C for a fan oven, or Gas Mark 4.
- Slice the aubergines into rounds roughly half a centimetre thick. Lay them on kitchen paper, sprinkle with salt, and cover with another sheet. Leave for 10 minutes to draw out moisture for better browning.
- Heat a generous glug of olive oil in a frying pan. Fry the aubergine slices in batches until they are nicely browned on both sides, then set aside.
- Cut the mozzarella into approximately 16 to 20 cubes.
- In a freezer-safe ceramic or glass dish, arrange the fried aubergine slices in a single layer. Spoon a dollop of passata onto each slice, then top with a cube of mozzarella. A pinch of dried oregano adds an extra flavour kick.
- Bake for 20 to 30 minutes, until the cheese is melted and golden brown.
The beauty of this recipe lies in its flexibility. You can easily double the ingredients to make a larger batch. Once cooled, the bake can be frozen for a future ready-made meal, or any leftovers can be stored in the fridge to be enjoyed cold or reheated the next day. It’s the ultimate make-ahead comfort food.
