Baked Aubergine Lasagna

Baked Eggplant


  • 4 medium aubergines or eggplants
  • 200g cheese grated, mixed
  • 300ml tomato juice (or chopped, or passata)
  • 1 teaspoon Italian dried herbs (mixed dried) or fresh basil
  • 2 cloves garlic, grated
  • 1 tablespoon Wilson’s Extra Virgin Olive Oil
  • 1 teaspoon salt
  • 1/3 teaspoon pepper
  • 4 tablespoon parsley chopped
  • 1 pinch cayenne pepper or more (optional)


Wash and cut the aubergines lengthwise. With a knife groove them on the inside lengthwise (3-4 grooves) and across (6-7 grooves) forming some little squares. Sprinkle some salt and set aside for about 20 minutes.

To make your own tomato sauce, take a cooking pan, place on medium heat put your Wilson’s Extra Virgin Olive Oil, when is fairly hot add the garlic.  Cook for 30 seconds and then add the tomato sauce, the dried Italian herbs a pinch of salt and pepper to taste and let it simmer for 10 min or so on medium-low fire.

The aubergines have been resting for a while and they would have collected some juice by now so squeeze all the juice out and place them in the baking tray sprinkle little Wilson’s Extra Virgin Olive Oil all over and place them in the preheated oven at 180°C for 20-25 min.

Take the aubergines out of the oven and with the help of a spoon, spoon over and in the crevices plenty of tomato sauce. (3-5 spoonful depending on the size of your aubergines).

Sprinkle some fresh basil leaves and the cheese. Place back in the oven and bake for another 15 min or so until the top is nice and golden.

Take out the oven and serve.

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