Aubergine & Mozzarella Bake Recipe – Easy Italian-Indian Fusion

Last Updated on 2 months by Neha Deshmukh

Aubergine & Mozzarella Bake Recipe – Easy Italian-Indian Fusion

Hey everyone! I’m so excited to share this recipe with you. It’s a little bit of Italy meeting a whole lot of India, and honestly, it’s become a real comfort food in my kitchen. I first made this when I was craving something cheesy and comforting, but wanted to use up some beautiful aubergines I had. The result? A flavour explosion that’s surprisingly easy to whip up!

Why You’ll Love This Recipe

This Aubergine & Mozzarella Bake is the perfect weeknight meal. It’s quick, satisfying, and a fantastic way to enjoy the wonderful flavour of aubergine (or baingan, as we call it in India!). It’s a beautiful fusion dish – the creamy mozzarella and rich pasta sauce bring an Italian heart, while the aubergine grounds it with familiar Indian flavours. Plus, it’s seriously adaptable, so you can tweak it to your liking.

Ingredients

Here’s what you’ll need to make this delicious bake:

• 2 Aubergine (about 500g)
• 4 tablespoons Pasta Sauce (approx. 60ml)
• ½ cup Mozzarella Cheese (approx. 60g), grated
• 3 tablespoons Olive Oil (approx. 45ml)
• 1 teaspoon Crushed Black Pepper
• Salt to taste

Ingredient Notes

Let’s talk about these ingredients for a sec! Aubergine, or baingan, is a staple in Indian cooking. We use it in everything from Baingan Bharta (smoked aubergine mash) to Baingan Masala (aubergine curry). It has a lovely, slightly smoky flavour and a wonderfully soft texture when cooked.

The mozzarella and pasta sauce are where the Italian influence comes in. I love using a good quality pasta sauce – it really makes a difference! And of course, the mozzarella adds that perfect, gooey stretch.

Did you know aubergine is used differently across India? In South India, it’s often cooked with tamarind and spices, while in the North, it’s frequently stuffed with spiced potatoes. It’s such a versatile vegetable!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your oven to 200°C (392°F). This gives it time to get nice and hot while we prep everything.
2. Now, grab your aubergines and carefully slice them lengthwise into about ½-inch (1.25cm) thick strips. Don’t worry about being too precise – rustic is good! Remove the stems.
3. In a bowl, toss those aubergine slices with the olive oil, salt, and black pepper. Make sure they’re nicely coated.
4. You have two options here: you can pan-fry the aubergine slices on a tawa (a flat griddle) or bake them in the oven. Either way, you want them golden brown on both sides. If frying, it’ll take about 3-4 minutes per side. If baking, spread them on a baking sheet and bake for about 10-15 minutes, flipping halfway through.
5. Time to layer! In an oven-safe dish, spread a thin layer of pasta sauce. Then, arrange a layer of the fried (or baked) aubergine slices over the sauce. Sprinkle generously with mozzarella cheese.
6. Repeat those layers – sauce, aubergine, cheese – until your dish is full. Finish with a final layer of cheese on top. Don’t be shy with the cheese!
7. Pop the dish into the preheated oven and bake for about 20 minutes, or until the cheese is bubbly and golden brown. The aroma will be incredible!
8. Let it cool for a few minutes before serving. It’s delicious as a main dish, or as a side with some pasta.

Expert Tips

• Don’t overcrowd the pan when frying the aubergine. Work in batches if necessary to ensure they get nicely browned.
• Salting the aubergine before cooking can help draw out some of the moisture and prevent it from becoming soggy. Let it sit for about 30 minutes, then pat it dry before tossing with oil.
• For a richer flavour, use a homemade pasta sauce!

Variations

This recipe is super flexible! Here are a few ideas to spice things up:

• Vegan Adaptation: Swap the mozzarella for a good quality vegan mozzarella alternative. There are some great options available now!
• Gluten-Free Adaptation: Just make sure your pasta sauce is gluten-free. Many brands offer gluten-free options.
• Spice Level: My friend Priya loves adding a pinch of chilli flakes to the aubergine while it’s frying for a little kick.
• Festival Adaptation: This bake is a lovely side dish to serve during festive gatherings. It’s always a hit with my family!

Serving Suggestions

This Aubergine & Mozzarella Bake is fantastic on its own, but here are a few ideas for serving it:

• With a side of crusty bread for soaking up all that delicious sauce.
• Alongside a simple green salad.
• As part of a larger Italian-Indian feast!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

FAQs

1. Can I use other vegetables in this bake alongside aubergine?

Absolutely! Zucchini, bell peppers, and mushrooms would all be delicious additions.

2. What type of pasta sauce works best for this recipe?

I prefer a simple tomato and basil sauce, but you can use any flavour you like! A creamy tomato sauce would also be lovely.

3. How can I prevent the aubergine from becoming soggy?

Salting the aubergine beforehand, as mentioned in the tips, is a great way to prevent sogginess. Also, make sure to cook it until it’s nicely browned.

4. Can this bake be made ahead of time?

You can assemble the bake ahead of time and store it in the refrigerator for up to 24 hours. Just add a few extra minutes to the baking time.

5. Is it possible to freeze leftover aubergine and mozzarella bake?

While it’s not ideal (the texture of the aubergine might change slightly), you can freeze leftover bake. Wrap it tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before reheating.