Cheese & Vegetable Bake


  1. Heat oven to 200°C. In a shallow pan, mix together the garlic and 4 tbsps of the olive oil. Cook over a high heat for 3 mins, tip in the tomatoes, then simmer for 8 minutes, stirring every now and then. Stir in the tomato purée.
  2. Meanwhile, heat a griddle pan until very hot. Brush a few of the aubergine and baby marrow slices with a little oil, then add to the pan. Cook over a high heat until well browned and cooked through, about 5-7 mins. Turn them halfway through cooking. Lift onto kitchen paper and do the next batch.
  3. When all the aubergine and baby marrow slices are cooked, lay a few of them in the bottom of an ovenproof dish, then spoon over some sauce. Sprinkle with cheddar, gouda, Parmesan and basil leaves. Add the seasoning, then repeat this process with the remaining ingredients. Finally, pour the egg over the top, sprinkle over a little more Parmesan, then bake for 20 mins or until the topping is golden.
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