Aubergine, Tomato and Mozzarella Bake

25 November 2009

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4 Large aubergines, thinly sliced lengthwise

2 Tomatoes, thinly sliced

375ml (1 1/2 cup) Grated Mozzarella

60ml (1/4 cup) Grated Parmesan

45ml (3 tbsp) Butter

10ml (2 tsp) Garlic

250ml (1 bottle) Nando’s Sun-Dried Tomato and Basil Marinade

250ml (1 cup) Chunky cottage cheese

Salt and freshly ground black pepper to taste

Method:

Place the aubergine slices in a colander. Sprinkle with salt and leave for 30 minutes. Rinse under water and allow to drain. Pat dry with a paper towel.

Preheat oven to 180°C.

Heat butter in a large pan, add garlic and aubergines and fry for a minute on each side.

Cover the bottom of an oven-safe dish with a layer of aubergines, follow with a layer of tomato, a layer of Sun-Dried Tomato and Basil Marinade, a layer of cottage cheese and a layer of mozzarella. Repeat layering the dish and ending with a layer of mozzarella.

Season with salt and pepper and sprinkle with Parmesan cheese.

Bake for 20 - 25 minutes or until the cheese is golden brown in colour.

Serve immediately.

For all those who are fans of hot spicey food then this week is Nando's National Chilli Week.

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