Expect the comfort of melanzane alla parmigiana: the tender flesh of aubergine, a thick tomato sauce, and melted cheese. Expect the delight of a coating of basil pesto and panko breadcrumbs. Expect to be blown away – vegetarian or not! The active time won’t be a fuss, it just takes a while to bake!
Cheesy Aubergine & Tomato Bake
Cheesy Aubergine & Tomato Bake
with marinara sauce & a crispy breadcrumb and mozzarella crust
Hands on Time: 20 - 35 minutes
Overall Time: 45 - 75 minutes
Ingredients:
- Aubergine
- Cheesy Panko Crumb
- Cooked Chopped Tomatoes
- Fresh Oregano
- Garlic Clove
- Green Leaves
- Mozzarella
- NOMU Roast Rub
- Onion
- Pesto Princess Basil Pesto
- Raspberry Vinegar
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Sugar/Sweetener/Honey
MARINARA SAUCE
Preheat the oven to 190°C. Boil the kettle and dilute the stock with 65ml of boiling water. Place a pot over a medium heat with a drizzle of oil. When hot, fry the diced onion for 1-2 minutes until soft and translucent, shifting occasionally. Add the grated garlic and chopped oregano. Fry for 1-2 minutes until fragrant, shifting constantly. Stir in the cooked chopped tomatoes and the diluted stock. Bring to a simmer and cook for 3-4 minutes until reduced by about a quarter, stirring regularly. On completion, stir through some salt, pepper, and a sweetener of choice to taste. Transfer to an ovenproof dish (large enough for the aubergine halves) and spread out evenly.
GET YOUR AUBS ON THE GO!
Using a knife, score the flat sides of the aubergine halves by making slits in their surface (about 1cm deep) in a broad, cross-hatch pattern. Season and place cut-side down in the dish of sauce. Drizzle over some oil and bake in the hot oven for 40-45 minutes.
CRISPY CRUMB
When the aubergine has 15 minutes remaining, combine the cheesy panko crumb with three-quarters of the Roast Rub and 1 tsp of oil. Remove the dish from the oven and flip the aubergine. Smear the basil pesto over the top and sprinkle over the grated mozzarella. Evenly cover in a layer of the panko crumb mixture. Return to the oven for the remaining cooking time until the aubergine is tender and the crust is crispy and golden.
FESTIVE DRESSED SALAD
Whisk the raspberry vinegar with 1 tsp of olive oil and ½ tsp of a sweetener of choice to taste until dissolved. Whisk in the remaining Roast Rub to taste. Just before serving, toss the rinsed green leaves with the dressing to taste.
GOLDEN CRUMBED HEAVEN
Dish up the gorgeously golden aubergine and spoon over the marinara sauce. Serve with the tangy leaves on the side. Comforting and delicious!
Vegetable Stock - 5ml
Onion - 1
Garlic Clove - 1
Fresh Oregano - 3g
Cooked Chopped Tomatoes - 100g
Aubergine - 400g
Cheesy Panko Crumb - 80ml
NOMU Roast Rub - 5ml
Pesto Princess Basil Pesto - 15ml
Mozzarella - 50g
Raspberry Vinegar - 7.5ml
Green Leaves - 20g
MARINARA SAUCE
Preheat the oven to 190°C. Boil the kettle and dilute the stock with 125ml of boiling water. Place a pot over a medium heat with a drizzle of oil. When hot, fry the diced onion for 2-3 minutes until soft and translucent, shifting occasionally. Add the grated garlic and chopped oregano. Fry for 1-2 minutes until fragrant, shifting constantly. Stir in the cooked chopped tomatoes and the diluted stock. Bring to a simmer and cook for 4-5 minutes until reduced by about a quarter, stirring regularly. On completion, stir through some salt, pepper, and a sweetener of choice to taste. Transfer to an ovenproof dish (large enough for the aubergine halves) and spread out evenly.
GET YOUR AUBS ON THE GO!
Using a knife, score the flat sides of the aubergine halves by making slits in their surface (about 1cm deep) in a broad, cross-hatch pattern. Season and place cut-side down in the dish of sauce. Drizzle over some oil and bake in the hot oven for 45-50 minutes.
CRISPY CRUMB
When the aubergine has 15 minutes remaining, combine the cheesy panko crumb with three-quarters of the Roast Rub and 2 tsp of oil. Remove the dish from the oven and flip the aubergine. Smear the basil pesto over the top and sprinkle over the grated mozzarella. Evenly cover in a layer of the panko crumb mixture. Return to the oven for the remaining cooking time until the aubergine is tender and the crust is crispy and golden.
FESTIVE DRESSED SALAD
Whisk the raspberry vinegar with 2 tsp of olive oil and 1 tsp of a sweetener of choice to taste until dissolved. Whisk in the remaining Roast Rub to taste. Just before serving, toss the rinsed green leaves with the dressing to taste.
GOLDEN CRUMBED HEAVEN
Dish up the gorgeously golden aubergine and spoon over the marinara sauce. Serve with the tangy leaves on the side. Comforting and delicious!
Vegetable Stock - 10ml
Onion - 1
Garlic Clove - 2
Fresh Oregano - 5g
Cooked Chopped Tomatoes - 200g
Aubergine - 800g
Cheesy Panko Crumb - 155ml
NOMU Roast Rub - 10ml
Pesto Princess Basil Pesto - 30ml
Mozzarella - 100g
Raspberry Vinegar - 15ml
Green Leaves - 40g
MARINARA SAUCE
Preheat the oven to 190°C. Boil the kettle and dilute the stock with 125ml of boiling water. Place a pot over a medium heat with a drizzle of oil. When hot, fry the diced onion for 2-3 minutes until soft and translucent, shifting occasionally. Add the grated garlic and chopped oregano. Fry for 1-2 minutes until fragrant, shifting constantly. Stir in the cooked chopped tomatoes and the diluted stock. Bring to a simmer and cook for 4-5 minutes until reduced by about a quarter, stirring regularly. On completion, stir through some salt, pepper, and a sweetener of choice to taste. Transfer to an ovenproof dish (large enough for the aubergine halves) and spread out evenly.
GET YOUR AUBS ON THE GO!
Using a knife, score the flat sides of the aubergine halves by making slits in their surface (about 1cm deep) in a broad, cross-hatch pattern. Season and place cut-side down in the dish of sauce. Drizzle over some oil and bake in the hot oven for 45-50 minutes.
CRISPY CRUMB
When the aubergine has 15 minutes remaining, combine the cheesy panko crumb with three-quarters of the Roast Rub and 2 tsp of oil. Remove the dish from the oven and flip the aubergine. Smear the basil pesto over the top and sprinkle over the grated mozzarella. Evenly cover in a layer of the panko crumb mixture. Return to the oven for the remaining cooking time until the aubergine is tender and the crust is crispy and golden.
FESTIVE DRESSED SALAD
Whisk the raspberry vinegar with 2 tsp of olive oil and 1 tsp of a sweetener of choice to taste until dissolved. Whisk in the remaining Roast Rub to taste. Just before serving, toss the rinsed green leaves with the dressing to taste.
GOLDEN CRUMBED HEAVEN
Dish up the gorgeously golden aubergine and spoon over the marinara sauce. Serve with the tangy leaves on the side. Comforting and delicious!
Vegetable Stock - 10ml
Onion - 1
Garlic Clove - 2
Fresh Oregano - 5g
Cooked Chopped Tomatoes - 200g
Aubergine - 800g
Cheesy Panko Crumb - 155ml
NOMU Roast Rub - 10ml
Pesto Princess Basil Pesto - 30ml
Mozzarella - 100g
Raspberry Vinegar - 15ml
Green Leaves - 40g
MARINARA SAUCE
Preheat the oven to 190°C. Boil the kettle and dilute the stock with 250ml of boiling water. Place a pot over a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent, shifting occasionally. Add the grated garlic and chopped oregano. Fry for 1-2 minutes until fragrant, shifting constantly. Stir in the cooked chopped tomatoes and the diluted stock. Bring to a simmer and cook for 6-7 minutes until reduced by about a quarter, stirring regularly. On completion, stir through some salt, pepper, and a sweetener of choice to taste. Transfer to an ovenproof dish (large enough for the aubergine halves) and spread out evenly. Use two dishes if necessary.
GET YOUR AUBS ON THE GO!
Using a knife, score the flat sides of the aubergine halves by making slits in their surface (about 1cm deep) in a broad, cross-hatch pattern. Season and place cut-side down in the dish of sauce. Drizzle over some oil and bake in the hot oven for 45-50 minutes.
CRISPY CRUMB
When the aubergine has 15 minutes remaining, combine the cheesy panko crumb with three-quarters of the Roast Rub and 1 tbsp of oil. Remove the dish from the oven and flip the aubergine. Smear the basil pesto over the top and sprinkle over the grated mozzarella. Evenly cover in a layer of the panko crumb mixture. Return to the oven for the remaining cooking time until the aubergine is tender and the crust is crispy and golden.
FESTIVE DRESSED SALAD
Whisk the raspberry vinegar with 1 tbsp of olive oil and 2 tsp of a sweetener of choice to taste until dissolved. Whisk in the remaining Roast Rub to taste. Just before serving, toss the rinsed green leaves with the dressing to taste.
GOLDEN CRUMBED HEAVEN
Dish up the gorgeously golden aubergine and spoon over the marinara sauce. Serve with the tangy leaves on the side. Comforting and delicious!
Vegetable Stock - 20ml
Onion - 2
Garlic Clove - 3
Fresh Oregano - 10g
Cooked Chopped Tomatoes - 400g
Aubergine - 1,6kg
Cheesy Panko Crumb - 310ml
NOMU Roast Rub - 20ml
Pesto Princess Basil Pesto - 60ml
Mozzarella - 200g
Raspberry Vinegar - 30ml
Green Leaves - 80g
Woolies Products in this dish
