Aubergine and Potato Bake

Aubergine and Potato Bake

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Servings: 4
Calories: 306


  • 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


  • 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
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