Aubergine Bake – From Little Dish

Little dish aubergine bake

This Aubergine Bake from Little Dish is a nice vegetarian alternative and is popular with children who like lasagne. Little helpers can get involved by spooning on the tomato sauce and layering all the ingredients.


1 tbs dried mixed herbs

2 Garlic cloves finely chopped

2 tbs Olive oil

50g Parmesan cheese, grated

250g Mozzarella cheese sliced

2  Cans chopped tomatoes

2  large aubergines

Salt and Pepper to taste – optional

Serves a family of 4 or 6 kids



  • Preheat the oven to 180˚C
  • Heat half the olive oil in a medium sized saucepan, add the garlic and gently cook for 2 minutes. Add the tomatoes and mixed herbs and simmer for 15 minutes or until the sauce thickens.
  • Meanwhile, slice the aubergines into 1cm thick rounds. Brush both sides with the remaining oil and sauté over a low to medium heat, turning a few times until soft (about 5 minutes cooking time on each side). It’s important to get the aubergine as tender as possible, so take extra time if needed.
  • Season the tomato sauce, to taste. Spread a few spoonfuls of sauce across the bottom of an ovenproof dish. Place about a third of the aubergines in a layer over the sauce. Cover with a layer of mozzarella (again, about a third) and sprinkle with parmesan cheese. Repeat twice more and end with a thin layer of sauce. Cover with the remaining parmesan and bake for 30 – 40 minutes until bubbling.

How you little ones can help

  • Slicing the mozzarella (if you have a suitably safe blunt knife. Age and ability dependent)
  • Grating the parmesan – age and ability dependent
  • Measuring the dried herbs
  • Brushing the aubergine with olive oil
  • Layering the lasagne
  • Taste testing for salt and pepper



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