Ryan found us this recipe in our favorite most versatile veg cookbook. We were stoked to be able to use so many items from our CSA in one dish.
It was pretty delicious, but also heavy. Next time we make this, we will just not fry the eggplant pieces, and reduce the amount of cheese. Frying each eggplant slice also took way too long, especially since we had such small pieces.
Oh, and for everyone wondering out there, “Aubergine” is Eggplant, and “Courgette” is Zucchini… We had to look those up. 🙂
Aubergine and Courgette Bake
- 1 large aubergine
- salt and pepper to taste
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 garlic cloves, crushed
- 2 lb tomatoes, peeled and chopped (we used canned diced tomatoes)
- handful of basil leaves
- 2 courgettes
- 5 tbsp sunflower oil
- 12 oz mozzarella
- 1 oz paremesan cheese
Slice aubergines and courgettes
Heat olive oil and fry onion and garlic for 3-4 minutes
Stir in tomatoes, half the basil and bring to boil
Reduce heat and stir, cooking for 25-35 minutes until thick.
Head sunflower oil in a different pan. Dust aubergines and courgettes with flour and fry in sunflower oil until golden brown. Set aside on paper towel.
Preheat oven to 350F and butter an 8×11 oven proof dish. Put a layer of aubergines, and then courgettes in the dish. Pour over half the sauce and scatter with half the mozzarella. Sprinkle over most of the remaining basil and a little parsley. Repeat the layers, ending with mozzarella. Sprinkle Parmesan and bake for 30-35 minutes.