Cheesy Aubergine & Veggie Bake
Italian Recipes

Cheesy Aubergine & Veggie Bake

In the OvenVegetarianBakeDinner4

Dive into the layers of this Cheesy Aubergine and Veggie Bake, a vegetarian delight that's as satisfying as it is nutritious. Thin slices of aubergine are the star, layered with creamy ricotta cheese, robust marinara sauce, and a colourful medley of vegetables including courgette, spinach, and bell peppers.

This dish bakes up bubbly and golden brown, with each layer melding into a symphony of flavours that even meat-lovers will crave. It's perfect for a family dinner or as a hearty side dish at your next gathering.

Method

20m40m1h
  1. Preheat your oven to 190°C (375°F).
  2. Slice the aubergine into thin rounds. Lightly salt the slices and set aside for 10 minutes to draw out moisture. Pat dry with paper towels.
  3. In a mixing bowl, combine ricotta cheese, chopped spinach, a pinch of salt, and black pepper to taste.
  4. In a baking dish, spread a thin layer of marinara sauce.
  5. Layer the aubergine slices over the sauce, then spread a layer of the ricotta and spinach mixture.
  6. Add a layer of chopped courgette and bell peppers.
  7. Repeat the layering process until all ingredients are used, finishing with a layer of marinara sauce.
  8. Top with a generous amount of grated mozzarella cheese.
  9. Cover with aluminium foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
  10. Let it cool for a few minutes before serving.

Ingredients

  • 2 large Aubergine sliced into thin rounds
  • 1 tsp salt for drawing moisture from the aubergine
  • 250g ricotta cheese
  • 150g spinach chopped
  • 1 Courgette chopped
  • 1 Red Pepper chopped
  • 500g marinara sauce
  • 150g Mozzarella grated
  • 1 tbsp olive oil for greasing
  • Black Pepper freshly ground, to taste

Notes

Salting the aubergine before cooking helps to remove excess moisture and bitterness, ensuring a firmer, more flavourful dish. For an extra touch of zest, add a sprinkle of crushed red pepper flakes into the ricotta mixture.

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