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An Italian classic recipe with hearty aubergines layered in tomato sauce and cheese.
Heat half the oil in a small frying pan. Add garlic and fry until soft. Add passata, wine, oregano and thyme. Bring to the boil and cook over medium heat for 3 mins. Cover, remove from heat and set aside.
Cut the aubergines into thin slices. Heat the rest of the oil in a large frying pan and fry one small batch at a time. Add extra oil as needed. As you go, place cooked aubergine slices on a plate covered with kitchen roll to absorb the oil.
Preheat the oven to 200ºC / 180ºC fan / gas mark 6. Remove thyme from tomato sauce.
Spread a thin layer of tomato sauce in a large baking dish. Add a layer of aubergines, packing them tight. Then add a layer of shredded mozzarella and grated Parmesan. Add another layer of aubergines and sauce on top followed by more cheese. Repeat the layers and finish sauce topped with Parmesan and breadcrumbs.
Bake in the oven for around 30 mins until golden. Leave to rest for 10 mins before serving.