Cheesy Tomato & Aubergine Bake

This dish is a great dinner. If you want a freezer-friendly version, just leave out the egg topping but cook everything else as normal. It's also great re-heated so it's worth doubling the quantity and having dinner for a couple of days.

Prep Time: 10 minutes
Cook Time: 35 minutes
Serves 3


  • 2 aubergines, sliced lengthways into thin strips
  • Olive oil
  • Salt and pepper
  • 2 onions, finely chopped
  • 5 garlic cloves, crushed
  • 400g tin of chopped tomatoes
  • 2 tbsp tomato purée
  • Handful of basil leaves, torn
  • 3 eggs, beaten
  • 60g grated Cheddar cheese
  • 1 tbsp grated Parmesan


  1. Preheat the oven to 160°C/325°F/Gas 3.
  2. Brush both sides of the aubergine slices with olive oil and season well. Divide the aubergine slices between two baking trays and bake for 12 minutes,turn once during cooking.
  3. Meanwhile, heat a tablespoon of olive oil in a large pan on a medium heat. Add the onions and cook for 5 minutes. Add the garlic and cook for 2 minutes. Stir in the tomatoes and tomato purée.
  4. Remove the aubergine slices from the oven and increase the heat to 180°C/350°F/Gas 4.
  5. Layer half of the aubergine slices in the bottom of a large ovenproof dish.
  6. Add the basil to the tomato sauce and stir well. Pour the sauce over the aubergines in the dish.
  7. Add the remaining aubergine slices in an even layer. Pour the egg on top and finish with the Cheddar and Parmesan. Bake for 15-20 minutes.
  8. Divide the bake into warmed serving bowls.