Italian Baked Aubergines

Italian Baked Aubergines Recipe

A delightful baked aubergine
Yield: 4    Preparation Time:     Cooking Time:
A recipe for a traditional ramekin dish, an Italian dish that sees the ingredients stacked on top of each other.


1 large aubergine, cut into slices
250ml passata
8 teaspoons parmesan cheese, freshly grated
125g fresh mozzarella, grated
2 teaspoons olive oil
15 basil leaves, shredded, plus extra for garnishing
Salt and black pepper

Recipe Instructions

Preheat the oven to 180C.

Prepare the aubergines.
Sprinkle a generous amount of salt over the aubergine pieces and place them in a colander. Put the colander in the sink and allow the bitter juices from the aubergine to drain away. Leave to stand like this for 1 – 2 hours. Rinse off the aubergine slices and pat them dry.

Brush the slices with olive oil on both sides and place them on a baking tray. Grill them at the top of the oven until they are soft and have turned light brown. Grill them on both sides.

Prepare the ramekin.
Place a teaspoon of passata at the bottom of a ramekin dish and layer the aubergine, mozzarella, parmesan and torn basil leaves on top. Finish off with a layer of passata and parmesan. Place the ramekins onto a baking tray and bake until the cheese has melted, about 20 – 25 minutes.

Leave the ramekins to cool then run a knife around the edge of the ramekin dishes and turn them out onto a serving plate. Garnish with basil leaves.