Aubergine & Potato Bake
Written by www.cookitsimply.com on
Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Comments: 0
Ingredients
2 large aubergines (egg plant), sliced
1 tsp salt
1 large onion, chopped
oil for frying
400g (14 oz) can of tomatoes
1 tsp oregano
salt and pepper to taste
110 g (4 oz) garlic sausage, sliced
1 lb (450 g) potatoes, sliced
2 tomatoes, sliced
1 tbsp dry breadcrumbs
2 tbsp Parmesan cheese, grated
Cooking Instructions
- Put the sliced aubergines into a bowl and sprinkle with salt. Allow to stand for 30 minutes.
- Rinse and pat dry with kitchen paper.
- Fry the onion in 2 tbsp of oil until soft.
- Add the can of tomatoes, oregano and seasoning to taste.
- Cover and simmer gently for 20 minutes, then add the garlic sausage.
- Fry the aubergines and potato slices separately in a frying pan with sufficient oil to stop them sticking to the pan.
- Put layers of aubergine, potato slices and tomato mixture into a greased casserole finishing with a layer of mixed aubergine and potatoes.
- Cover with fresh tomato slices, sprinkle with breadcrumbs and cheese.
- Bake in the oven 180°F (350°C) gas mark 4 for 30 minutes, then brown under a hot grill.
About the author
www.cookitsimply.com
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