Aubergine and Tomato Casserole

(9 votes)

butter and vegetable oil for frying
2 large aubergines, sliced and degorge, (1 1/2 pounds)
1 large onion, peeled and thinly sliced
1 clove garlic, crushed
15 ounce can tomatoes, sieved
1 tablespoon tomato puree
1 teaspoon fresh oregano or basil, chopped or 1/2 teaspoon dried oregano or basil flakes
1/2 teaspoon sugar
salt and freshly ground black pepper to taste
5 ounces plain, unsweetened, yogurt
1 ounce parmesan cheese, grated
1 ounce fresh, white, bread crumbs

1) Heat a knob of butter and a spoon of oil in a large frying pan. When foaming, add enough aubergine slices to cover the bottom of the pan. Fry until browned on both sides, then remove from the pan with a slotted spoon and drain on absorbent kitchen paper. Fry the remaining aubergine slices, adding more oil and butter when necessary.

2) Fry the onion and garlic until golden in the same pan. Stir in the sieved tomatoes, tomato puree, oregano or basil, sugar, and salt and pepper to taste. Bring to the boil, then lower the heat and simmer for 5 minutes to reduce the sauce slightly.

3) Divide the aubergines into three equal portions and put one portion in the bottom of a shallow ovenproof dish. Divide the tomato sauce into two and put one half on top of the aubergine layer. Spoon half of the yogurt on top of the tomato sauce. Repeat these three layers once more, then finish with the remaining portion of aubergines. Sprinkle the top with the grated Parmesan and breadcrumbs.

4) Bake in a moderate oven 350° for 30 minutes or until the topping is golden brown and bubbling.


This is just an awesome recipe. You can serve as a side dish or it is substanital enough to have as a main course for lunch.
Carolyn, Boston, MA

crys, brisbane, au

Really tasty recipe but made a few changes: instead of frying the eggplant I salted the slices for half an hour, patted dry and grilled. I also used olive oil to fry the onions and garlic and added more flavour to the tomato sauce. I have always wanted to make a dish that tastes this good- thanks. Will definitely make it again!
Nevine, Vienna, Austria

Click Here to Comment on This Recipe

Related Recipes:

Browse: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Ingredient Search     |     Cuisine Search