Aubergine and Courgette Bake Recipe

Healthy and Delicious Courgette Recipe
Yield: 4    Preparation Time: 10 mins    Cooking Time: 30 mins
A tasty vegetarian meal that is super easy to make and can be served on its own or as an accompaniment with meat or fish.


3 courgettes, cut into 5mm slices
1 large aubergine, cut into 5mm slices
100g fresh spinach
1 tin tomatoes
1 clove garlic
50 Parmesan, grated
Handful fresh herbs
Salt and black pepper

Recipe Instructions

Preheat the oven to 200C.

Prepare the aubergine and courgettes.
Layer the aubergine and courgette slices in an ovenproof dish, alternating between each until they have all been used.

Make the sauce.
Liquidize the garlic and tinned tomatoes in a jug then add the spinach and herbs and liquidize again. Season to taste with salt and black pepper.

Make the bake.
Pour the tomato sauce over the aubergine and courgette slices and sprinkle over a thick layer of grated Parmesan. Put it in the oven and bake for 30 minutes until the crust is golden.


Main Dish

6 Responses to “Aubergine and Courgette Bake”

  1. Chris says:

    Made this yesterday to side with steamed Salmon, yummy, however I may have put too many herbs in as the sauce became more of a paste. Can you advise the calorific value for this dish? Approximately?

  2. Judit says:

    Extremely delicious! Didnt have spinach instead i used sorrel, also instead parmesan goats cheese. But it was soooo good.

  3. Fiona says:

    Is the sauce meant to go a brown colour?

  4. Helen says:

    It is NOT vegetarian if it contains parmesan.

  5. Julia says:

    Delicious! I didn’t have spinach or parmesan.Used mozzarella instead.Did it in a baking tray,spreading the sauce and grated cheese+olive oil,salt ,black paper on each layer of veg.Very pleased with it.

  6. Angela says:

    Helen, yes it is. It is not vegan if you use Parmesan but it’s still vegetarian.