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RECIPES | This zucchini, tomato & bolognaise bake recipe resulted when trying to come up with something to do with the leftover bolognaise sauce and assortment of vegetables that were in the fridge one Sunday. It’s delicious, very similar to a moussaka with fresh zucchini and tomato layers replacing the layers of pasta. It’s super easy to make, and tastes great.
Preparation Time: 15 minutes / Baking Time: 40 minutes / Serves: 4-6
Ingredients
- 3 eggplants, cut into 2cm thick slices
- 300g bolognaise sauce
- 3 tomatoes, sliced
- 10 fresh basil leaves
- 30g provolone cheese
- salt and pepper
- 20ml olive oil
Method
- Place the eggplant on a baking tray and drizzle with olive oil.
- Sprinkle the eggplant with salt and pepper.
- Bake in an oven at 220°C fan-forced for 20 minutes.
- Place a thin layer of eggplant in a 26cm baking dish.
- Cover the eggplant in bolognaise sauce.
- Place the slices of tomato on top of the bolognaise layer.
- Add the remaining eggplant on top of the tomatoes.
- Using a peeler, add slices of provolone cheese to the top.
- Bake for a further 20 minutes at 220°C fan-forced.
- Remove from the heat and top with fresh basil.
Notes
If you don’t have provolone cheese, you can use scamorza or shredded/stringy mozzarella.