Serves 6
Preparation time 40 minutes
Cooking time 50 minutes, plus standing
6 aubergines
2 tablespoons olive oil
250 g (8 oz) grated Cheddar cheese
50 g (2 oz) grated Parmesan cheese
salt
Tomato sauce
2 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, finely chopped
14 oz can chopped tomatoes
salt and pepper
Make the tomato sauce, by first heating the olive oil in a frying pan. Fry the onion for 5 minutes, then add the garlic, add the tomatoes and cook, gently, for 10 minutes. Season well and keep warm.
Trim the ends off the aubergines and cut them lengthways into thick slices. Sprinkle generously with salt and set side for about 10 minutes. Wash well, drain and pat dry on kitchen paper.
Brush the aubergine slices with oil, and place them on 2 large baking sheets. Roast the aubergines in a preheated oven, 200°C (400°F), Gas Mark 6, for 10 minutes on each side until golden and tender. Do not turn off the oven.
Spoon a little of the tomato sauce into an ovenproof dish, and top with a layer of roasted aubergine and some of the Cheddar. Continue with the layers, finishing with the Cheddar. Sprinkle over the Parmesan, and bake for 30 minutes until bubbling and golden. Remove from the oven, and leave to stand for 5–10 minutes. Serve with a crisp green salad and crusty bread to mop up the juices.
For aubergines with mozzarella & mint, bake the aubergines and make the tomato sauce as above. Layer alternately in an ovenproof dish with 2 x 150 g (5 oz) drained and sliced mozzarella cheeses and 2 tablespoons chopped mint. Sprinkle the top layer with 50 g (2 oz) grated Parmesan cheese and bake as above.