Aubergine bake by Little Dish

Today’s recipe is from Little Dish Family CookBook and congratulations to them as they won Best children’s food brand in the Little London Awards 2016This is a nice  vegetarian alternative and  is usually  popular with children who  like lasagne. Little helpers can  spoon on the  tomato sauce and  layer all the  ingredients.




2 tablespoons olive oil

2 garlic cloves, finely chopped

2 x 400g cans chopped tomatoes

1 tablespoon dried mixed herbs

2 large aubergines

250g mozzarella cheese, sliced

50g Parmesan cheese, grated

Sea salt and freshly ground black pepper (optional)



  1. Preheat the oven to 180°C/gas mark 4.
  2. Heat half of the olive oil in a medium saucepan, add the garlic and gently cook for 2 minutes. Add the tomatoes and mixed herbs and simmer for15 minutes or until the sauce thickens.
  1. Meanwhile, slice the aubergines into 1cm thick rounds. Brush both sides with the remaining oil and sauté in a non-stick frying pan over a low to medium heat, turning a few times until very soft (about 5 minutes each side). It’s important to get the aubergine as tender as possible, so take extra time if needed.
  2. 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.