Marcello Tully's cheese and tomato aubergine bake recipe

  • Serves 4
  • 10mins to prepare and 40mins to cook
  • 395 calories / serving
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Marcello Tully’s cheese and tomato aubergine bake will see kids stirring, grating, sprinkling and layering.

  1. For the sauce, add the butter and the oil to a heavy based saucepan. Add the onion and sweat for 2-3 minutes.
  2. Add the garlic, tinned tomatoes, fresh tomatoes and tomato purée and cook for a further 5 minutes.
  3. Crumble in the vegetable stock cube and add the oregano, salt, pepper and sugar, then stir. Turn up the heat and bring to the boil - certainly worth sharing the work with some of the older kids.
  4. Dilute the cornflour in the 30ml (1fl oz) water. Stir it all into the sauce. Turn down the heat and leave to gently simmer for 2-3 minutes.
  5. Stir in the freshly chopped basil, leaving some aside to sprinkle on top of the finished dish. Remove the saucepan from the heat and set aside.
  6. Lay the aubergine down on a chopping board and slice into four lengthways. Season each slice with salt and pepper.
  7. Heat the oil in a heavy based frying pan and fry the aubergine slices for 3-4 minutes on each side, or until golden brown.
  8. Remove from the frying pan and place on kitchen paper to absorb excess oil.
  9. In a small-sized casserole dish, arrange a layer of aubergine slices on the bottom and then pour over some tomato sauce – leave the kids in charge of layering the bake – the younger ones may need more guidance. Make sure all the cheese goes into the bake and not in their mouths!
  10. Sprinkle over some of the Parmesan and mozzarella. Repeat the process to make another layer of each.
  11. Place into an oven set to Gas Mark 3, 170°C, fan 150°C for 25 minutes.
  12. Remove, sprinkle with the reserved fresh basil and serve immediately.

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  • Ingredients

  • 20g (¾ oz) unsalted butter
  • 15ml (½fl oz) sunflower oil
  • 1½–2 small onion, diced
  • 2 garlic cloves, crushed
  • 385g (12½ oz) tinned chopped tomatoes
  • 1 medium tomato, roughly chopped
  • 1tbsp tomato puree
  • 1 vegetable stock cube
  • ½tsp dried oregano
  • 1 pinch salt
  • 1 pinch black pepper
  • ½tsp sugar
  • 2tsp cornflour
  • 30ml (1fl oz) water
  • 1½tbsp basil, chopped
  • For the aubergine slices

  • 1 large aubergine
  • 4 pinches salt
  • 4 pinches black pepper
  • 50ml (2fl oz) sunflower oil
  • For the cheese layers

  • 80g (3 oz) mozarella cheese, grated
  • 80g (3 oz) parmesan, grated
  • Energy 1630kj 395kcal 20%
  • Fat 32g 46%
  • Saturates 11g 55%
  • Sugars 9g 10%
  • Salt 2.4g 40%

of the reference intake
Carbohydrate 13.5g Protein 14.6g Fibre 4.9g


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