Aubergine and Vegetable Layered Bake
Ingredients
- 2 large aubergines
- oil as needed
- 2 small onions, diced
- 6 cloves garlic, sliced
- 1 tsp salt
- 1 can chopped tomatoes
- 1 tsp oregano
- 3/4 tsp black pepper
- 1/2 tsp mixed herbs
- 1/2 tsp dried basil
- 2 diced tomatoes
- 2 diced red peppers
Cheese sauce
- 3 tbsp butter
- 3 tbsp plain flour
- milk and water as needed
- 100g grated mature cheddar cheese
Layering components
- 4-6 lasagne sheets
- breadcrumbs or tortilla chips
Preparation
Slice aubergines into 5mm discs. Place on a baking tray, brush lightly with oil and sprinkle some salt over the top, layer the aubergine slices on top of one another in one tray. Bake for 20 minutes at 200°C/gas mark 6, then set aside.
Prepare tomato sauce by heating 2 tbsp oil in a pan. Once hot, add diced onion, garlic and 1 tsp salt, cook for 5 minutes. Add canned tomatoes, fresh tomatoes, diced peppers and herbs/spices. Cook for 10 minutes, add extra water to keep the sauce thin.
Make cheese sauce by melting butter, adding plain flour and frying for a few minutes. Slowly add milk, mixing well and allowing the roux to absorb the milk before adding more. Use water to thin the sauce if needed. Add grated cheese, mix and set aside.
Assemble the bake by adding a layer of tomato sauce to the bottom of your dish, then roasted aubergine slices, another layer of tomato sauce, followed by lasagne sheets and cheese sauce. Repeat the layers, finishing with cheese sauce on top. Sprinkle breadcrumbs or chips and bake for 30-35 minutes at 200°C/gas mark 6. Serve and enjoy.
Notes
This dish is a satisfying meat-free alternative that appeals to meat lovers and is ideal for budget-conscious families.
