Aubergine, Fennel & Mozzarella Bake

I am usually put off recipes straight away when they have the word “Diet” in them as I assume they will be tasteless or require a bunch of ingredients that I don’t have, well I was surprised as this tastes too naughty to be good.

Also I love cooking with fennel as I love the smell of it as it cooks – not tried cooking with a fresh fennel bulb yet, then try this recipe as the taste of fennel is quite mild so it wont overpower the dish.


1 cup Parmesan cheese
1 fennel bulb (peeled and diced)
1 large onion (peeled and diced)
2 garlic cloves(crushed)
1 large aubergine (sliced into 1/4inch round slices)
2 cups of mozzarella cheese
400g chopped tomatoes
100ml tomato passata
1 tablespoon basil (dried or fresh)
1/2 tsp oregano
1 tablespoon olive oil


Preheat oven to 180 degrees Celsius

First off make the sauce by sauteing the onions and garlic on a medium heat in the olive oil for about 5 minutes, add the fennel and cook until the fennel has softened (about another 5-8 minutes) and the chopped tomatoes, passata, the basil and oregano bring to the boil and then simmer for a further 5 minutes. Take off the heat.

Meanwhile grease a casserole using a drop of oil and place a layer of aubergine slices, top with some of the sauce, sprinkle a third of the mozzarella cheese over the sauce, and lay another layer of aubergine slices – repeat the process of adding the sauce and cheese, until you are out of aubergine and sauce. I managed to stack 3 layers of aubergines, but this will depend on the size of your casserole dish.

Cover with foil and bake for 45 minutes or until the aubergine is tender.
Remove foil cover add the cup of Parmesan cheese and place back in the oven until the cheese has melted.

I served this with a side of salad, but its also great on  its own.  It also worked well with some grilled chicken the following day.


5 Comments Add yours

  1. Kay's Apprentice says:

    I had a tough time with this recipe. I was disappointed at my first attempt. It took a good hour and a half in the oven before the eggplant was showing any signs of tenderness. Any tips? Am wondering how you would adapt the recipe to include the eggplant being breaded…. I think my husband would like it more if it was more like eggplant Parmesan. I guess it takes away from the SBD health angle, haha!


  2. Kay says:

    The aubergine needs to be finely sliced, so perhaps you had cut the slices too thick hence them not cooking so easliy… did u say breaded lol….! you could either add breadcrumbs to each slice by dipping in a breadcrumb/egg mixture or by sprinkling a buttered breadcrumb mixture between layers of the aubergine. Guten Apetit!


  3. Kay's Apprentice says:

    Thanks for the encouragement! I gave it another try last night and it came out much better! I did go the unhealthy route and dipped the eggplant in egg and breadcrumbs and baked them in the oven for a bit on both sides before assembling the sauce and cheese on top. Yummy! I may even fry the eggplant next time! Now that's definitely not a SBD friendly recipe!! Thanks for troubleshooting with me. I was pleased with the final product.


  4. Kay says:

    Haha well so long as it was enjoyed! – thanks for sharing!


  5. Chris says:

    Made this last night, was tasty!


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