Aubergine, Tomato & Thyme bake with Gremolata Topping
Makes 4 cups
2 Aubergine (eggplant) trimmed and thinly sliced
1 Jar tomato pasta sauce (500g)
1 Bunch thyme – approximately 4 teaspoons of leaves
Gremolata Topping
1 Bunch parsley finely chopped
2 Cloves of garlic – crushed
Zest of 1 lemon
Mix together well
METHOD
- Set oven at 180c
- In an ovenproof dish place a layer of the sliced aubergine
- Spread ½ cup pasta sauce
- Sprinkle with thyme
- Keep layering as above until aubergine is finished
- Last layer is tomato pasta sauce and thyme
- Cover with foil and bake in oven for 30 – 35 minutes until aubergine is tender
- Remove from oven and sprinkle with gremolata topping
- Serve warm
