This scrumptious Eggplant Bake is a great dish and can be enjoyed by all! Quick and simple, this no –fuss meal will surely become a family favourite. Serve with a green salad or vegetables.
Time: 55 minutes
- 100ml olive oil
- 1 medium brown onion, sliced
- 3 cloves garlic, sliced
- 810g tin whole peeled tomatoes
- 1 cup fresh basil leaves, roughly chopped
- 1/4 cup fresh oregano leaves
- 2 medium eggplants, thinly sliced
- 300g sour cream
- 150g parmesan, grated
- Salt and pepper
Preheat oven to 180°C. Place olive oil, onion and garlic in a saucepan. Season with salt and pepper and cook for 10 minutes or until soft. Add tomatoes and simmer while continuously stirring until sauce is thick. Stir in herbs and take off the heat. Grill eggplants in a pan on high until both sides are cooked through. Take a greased baking dish and layer with tomato, eggplant, spoonfuls of sour cream and cheese. Repeat each layer until dish is full. Bake for 30 minutes or until golden and bubbling. Serve with a green salad or vegetables.