Italian Vegetable Dishes Recipes - Cheese and Aubergine Bake (Melanzane e Formaggio al Forno) Recipe

• 2 large aubergines (eggplants)

• 15 g/1 tbsp unsalted (sweet) butter

• 45 ml/3 tbsp olive oil

• 1 large onion, sliced

• 125 g/8 oz mushrooms, quartered

• 1.5 ml/1/4 tsp grated nutmeg

• 1.5 ml/1/4 tsp cayenne

• 100 g/4 oz/1 cup hard cheese, grated

• 100 g/4 oz lean cooked ham, diced

• 250 ml/1 cup Basic White Sauce

Method:

1. Cut the aubergines into thin slices. Lightly grease an ovenproof casserole dish (Dutch oven) with butter and set aside.

2. Heat 15 ml/1 tbsp oil in a frying pan (skillet) and cook the aubergine slices for 7-8 minutes, turning occasionally, until they are browned on both sides.

3. Remove and keep warm. Add the remaining oil and butter to the pan and fry (sauté) the onion and mushrooms for 5 minutes. Set aside.

4. Blend the nutmeg, cayenne and 2.5 ml/1/2 tsp salt together. Arrange a layer of aubergine slices in the casserole dish.

5. Sprinkle with a little of the seasoning. Add a layer of onions and mushrooms and continue layering until the ingredients have been used.

6. Stir the cheese, ham and sauce together. Pour over the vegetables and bake in a preheated oven at 180°C/350°F/gas mark 4 for 30 minutes.