Aubergine and Potato Bake
Ingredients
- 2 large aubergines egg plant, sliced
- 1 tsp salt
- 1 large onion chopped
- oil for frying
- 14 oz can of tomatoes
- 1 tsp oregano
- salt and pepper to taste
- 4 oz garlic sausage sliced
- 1 lb potatoes sliced
- 2 to matoes sliced
- 1 tbsp dry breadcrumbs
- 2 tbsp Parmesan cheese grated
Instructions
- Put the sliced aubergines into a bowl and sprinkle with salt. Allow to stand for 30 minutes.
- Rinse and pat dry with kitchen paper.
- Fry the onion in 2 tbsp of oil until soft.
- Add the can of tomatoes, oregano and seasoning to taste.
- Cover and simmer gently for 20 minutes, then add the garlic sausage.
- Fry the aubergines and potato slices separately in a frying pan with sufficient oil to stop them sticking to the pan.
- Put layers of aubergine, potato slices and tomato mixture into a greased casserole finishing with a layer of mixed aubergine and potatoes.
- Cover with fresh tomato slices, sprinkle with breadcrumbs and cheese.
- Bake in the oven 180°F (350°C) gas mark 4 for 30 minutes, then brown under a hot grill/broiler.
Calories: 306 kcal
Carbohydrates: 48 g
Protein: 13 g
Fat: 9g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 22 mg
Sodium: 967 mg
Potassium: 1562 mg
Fiber: 13 g
Sugar: 16 g
Vitamin A: 830 IU
Vitamin C: 47 mg
Calcium: 126 mg
Iron: 4 mg