Aubergine Bake with Roast Pepper Sauce
I often double this delicious main course because it freezes exceptionally well. For singles or couples you can freeze into smaller ovenproof gratin dishes and bake as needed. Delicious served with a tomato salad, fresh bread and soft cheese like goat’s milk or cottage cheese.
YOU WILL NEED
- 2 - 3 large aubergines, cut into 1½ cm thick slices
- Ina Paarman's Seasoned Sea Salt
- olive oil
- 1 x 400 ml Ina Paarman's Roast Pepper Pasta Sauce
- 1 x 200 ml Ina Paarman's Ready to Serve Cheese Sauce
- 2 eggs
- ½ cup (125 ml) grated cheese (gouda or cheddar)
- ½ cup (125 ml) fresh white breadcrumbs
Adjust the oven shelf to the middle position.
Preheat the oven to 200°C.
Line a large baking sheet with baking paper.
Season the aubergine slices, very lightly, on one side only with Seasoned Sea Salt and then drizzle generously on both sides with olive oil. Arrange aubergine slices on baking sheet.
Bake for 20 – 25 minutes until well browned.
Butter 1 – 2 medium/small ovenproof dishes.
Cover the base of the dishes with half of the aubergine slices.
Spread ½ of the Pasta Sauce over.
Add remaining aubergine slices and once again spread with Pasta Sauce.
Beat the Cheese Sauce with the eggs and pour over the dish(es).
Mix the cheese and breadcrumbs and sprinkle evenly over the top.
NB – If you intend freezing do not bake, just cover and freeze to be cooked at a later date.
Turn oven temperature down to 180°C and bake for ± 35 minutes until golden brown and bubbly.
Serve as suggested in introduction.
Do not take a shortcut and use the aubergines raw – bake them first and then assemble the dish.