Provolone & Aubergine Bake


  1. Layer aubergine slices in a colander, sprinkling with a little salt. Drain for about 20 minutes, so that the bitter juices escape. Meanwhile, Preheat Oven to 200C/400F/Gas 6.
  2. Next, make the sauce. Fry onions and garlic in oil. Add tomatoes, water and sugar, salt and pepper to taste.
  3. Bring to the boil, then lower the heat and simmer for about 20 minutes until reduced and thickened. Add fresh basil in the last five minutes.
  4. Make the breadcrumbs in a food processor, or crumble with fingers.
  5. Fry garlic in butter, then add breadcrumbs, stirring and scraping the pan, until mixture looks golden.
  6. Rinse the aubergines thoroughly under cold running water, pat dry.
  7. Grease a baking tray and lay the aubergine slices on top. Brush the tops with olive oil and bake for 10-15 minutes until lightly browned and softened. Turn once.
  8. Grease an oven proof pyrex-type dish. Layer the aubergines, with the tomato sauce, grated Kefalotiri Cheese, and the sliced Provolone. End with a layer of garlic breadcrumbs. Bake for 30-40 minutes until golden brown and bubbling.
  9. Allow to stand for 5 minutes and serve garnished with basil. This is a dish with a lot of “bite” and goes beautifully with polenta or plain pasta.
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