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Juicy aubergine bake layered with minced meat and cheese, baked golden brown.
Layered aubergine bake with minced meat, tomato sauce and melted cheese on top.

Cheesy aubergine bake

Author: Flavelo
Recipes Vegetarian & Vegan
The structure of aubergine is like a sponge: full of tiny air bubbles. If you fry it untreated, it absorbs a lot of oil. The secret is pre-baking or salting, which forces the cells to collapse, so the result is creamy, not oily. The acidity of the tomato perfectly balances the earthy taste of the aubergine.
🕒 Prep Time 40 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 5 servings
🔥 Calories 450 kcal
🌍 Cuisine Mediterranean

Ingredients

Equipment Needed

  • Baking tray
  • Frying pan or grill rack
  • Kitchen paper

Allergen Information

⚠️ Milk

Instructions

1 ✓

Slice the aubergine, salt it, and let it stand for 20 minutes, then wipe dry.

Tip: Salt draws water out of the cells (osmosis), so it absorbs less oil during frying and browns faster.
2 ✓

Pre-fry the slices in a pan with a little oil or in the oven.

Tip: Pre-browning (Maillard reaction) deepens the flavours. If you skip this, the aubergine might remain watery in the bake.
3 ✓

Layer in the tray: aubergine, sauce, cheese.

Tip: Don't drown it in sauce, so the aubergine flavour dominates.
4 ✓

Bake in the oven until the cheese melts on top.

Tip: Let it cool, as it might slide apart when hot.

Recipe FAQ

Why is the aubergine bitter?
Seeds of more mature specimens can be bitter. Salting and resting helps draw out bitter juices.

Ingredients

  • 2 pc Aubergine
  • 300 ml Tomato sauce
  • 200 g Mozzarella
  • 50 g Parmesan