Tomato and aubergine bake

The first time I made this recipe I used mozzarella cheese instead of the parmesan cheese the recipe called for. Misreading recipes is one of my flaws! It does work well with mozarella as well though.

The second time I used pecorino cheese. No, I did not misread the recipe, I just prefer pecorino to parmesan.

This recipe makes for a good starter or a good side dish. It takes time to fry the aubergine but after that it's in the oven and that's it!

From 'CookSmart Vegetarian', a Octopus Publishing Group publication.

Serves: 4 persons.

Ingredients:

• 1 aubergine, sliced
• 450g medium tomatoes, quartered
• 50g pecorino/parmesan cheese, grated
• olive oil
• salt and pepper to taste

Method:

1. Heat the olive oil over a medium heat in a frying pan and fry the aubergine slices until golden. This aubergine comes from our garden!
   
   
   
   
   
   
2. Remove from the pan and drain on absorbent kitchen paper.
3. Layer the aubergine slices and the tomato quarters, season with salt and pepper and scatter cheese on top. Keep adding layers until all ingredients are finished. Add a good amount of cheese on the top. 
   
   
   
   
   
4. Cook in a 190⁰C oven for 15-20 min or until golden.