Possum’s Recipe Book

Aubergine Tomato and Cheese Bake

Serves 4-6

1 garlic clove – crushed
6tbsp olive oil
800g tomatoes (2 X 400g tins tomatoes)
2tbsp tomato puree
4 aubergines – sliced
2 cups Cheddar cheese - grated
1 Double cream
85g Parmesan cheese
Handful basil - torn
1 egg – beaten
 
Method
 
Pre-heat oven to 180C (Fan)
 
Heat 4tbsp oil in a fry pan add tomatoes and stir in tomato puree.
Cook for 8mins stirring occasionally.
In another pan cook the aubergine pieces by brushing them with olive oil and
 frying on high turning halfway through cooking. Cook in batches and set
 aside on kitchen paper.
Mix cream and grated cheese together.
Assemble by putting a layer of aubergine on the bottom of an ovenproof dish. 
Then add a layer of tomatoes, and a layer of cheese mixture.
Repeat until all ingredients have been used.
Pour egg on top and a layer of grated Parmesan cheese
Bake in the oven for 20min or until the cheese top is brown.
 
Serve with baby spinach leaves or other greens of your choice.