Aubergine and potato oven bake is an attractive, delicious dish that everyone enjoys: it’s a recipe which lends itself to variations, according to taste. We thought we would add fontina and mozzarella cheese, tomatoes and herbs. It’s great enjoyed either hot or at room temperature. If you wait until it cools slightly, the result will be even better because it will firm up somewhat and retain its shape - you'll get an excellent result not only taste-wise but also visually. Aubergine and potato oven bake is ideal to offer vegetarians, but it’s also good for non-vegetarians too, as a dish for Sunday lunch or special occasions, when you have guests whether adults or children – in fact, at any time when you fancy simply eating more vegetables. Will you enjoy our aubergine and potato oven bake? To answer this question, just follow our recipe and photo-gallery: it will make everything crystal clear and you’ll soon be able to enjoy this wonderful dish.

Start by slicing all the ingredients: slice the eggplant and put them in a colander with salt to purge them of excess bitter liquid; then peel and thinly slice the potatoes; and slice the tomatoes, mozzarella and cheese. Get all the ingredients ready and oil your preferred baking tray. Then begin to assemble the pie: start with a layer of potato, a little salt, then aubergine, mozzarella, tomato, parmesan, basil, more potatoes, more aubergine, cheese, tomatoes, parsley, Parmesan, more aubergine, potatoes, a little salt and finally plenty of parmesan. We like to begin and end with the potatoes, but you can use your imagination for the choice of layers. Bake at 180°C for one hour, then leave to rest before serving: the effect will be more attractive and the pie will not disintegrate!