Aubergine and Tomato Mozzarella Bake
- Savory
- Italian
- Oven
Slices of aubergine roasted until tender under a garlicky tomato sauce, with mozzarella and parmesan melting into a golden, bubbling top. A comforting Italian bake straight from the oven.
- Total
- 85 min
- Prep 20 · Cook 55 · Rest 10
- Serves
- 4
- Difficulty
- Easy
You'll practice: Roasting · Seasoning in layers
Instructions
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Heat the oven to 220°C. Slice the aubergines into 1 cm thick rounds, arrange them on a large baking tray in a single layer, brush with 1 tbsp olive oil and season with half the salt.
~10 min
Roasting in a single layer lets hot air circulate around each round, so the aubergine browns and dries out instead of steaming and turning soggy.
Roasting Arrange the rounds in a single layer with space between them and roast until the edges are golden; crowding the tray steams the aubergine instead of browning it.
-
Roast the aubergine rounds until golden at the edges and tender when pierced with a knife, about 20 minutes.
~20 min
Pre-roasting drives off the aubergine's water and concentrates its flavour, so the finished bake stays firm rather than collapsing into mush.
Salting the aubergine is not needed here because roasting it first drives off moisture and concentrates its flavour before it meets the sauce.
If your tomatoes are very juicy, roast them cut-side up on the tray beside the aubergine for the last 10 minutes so the bake does not turn watery.
Roasting Arrange the rounds in a single layer with space between them and roast until the edges are golden; crowding the tray steams the aubergine instead of browning it.
-
While step 2 cooks
While the aubergine roasts, crush the garlic cloves and mix them in a small bowl with the remaining 3 tbsp olive oil, the black pepper and half the basil leaves torn into pieces.
~5 min
Crushing the garlic releases its pungent oils into the oil, and tearing rather than chopping the basil keeps it from bruising and turning bitter.
-
While step 2 cooks
Slice the tomatoes into 1 cm rounds and tear the mozzarella into small pieces. Grate the parmesan.
~8 min
-
Layer half the roasted aubergine in a 23x33 cm baking dish, spoon over half the garlic oil, then add half the tomato slices, half the mozzarella and a third of the parmesan. Repeat with the remaining aubergine, garlic oil, tomatoes, mozzarella and another third of parmesan, then scatter the last third of parmesan on top.
~7 min
Spreading the oil and cheese between the layers rather than only on top seasons every bite and helps the layers bind as the cheese melts.
Seasoning in layers Season and cheese each layer as you build, not just the top, so every portion is evenly flavoured and the layers bind together.
-
Bake until the cheese is melted and the top is golden and bubbling, 25 to 30 minutes.
~30 min
The exposed top layer of parmesan browns and crisps while the mozzarella underneath melts and bubbles, giving both texture and a molten centre.
-
Let the bake stand for 10 minutes so the layers settle, then scatter the remaining basil leaves over the top and serve.
~10 min
Resting lets the melted cheese and juices firm up slightly, so the bake holds its shape when cut instead of sliding apart.
