Aubergine Bake

Well this is a Favorite of mine, I've been eating it since i was young and i thought now was a good time to share it. (Don't tell my mum the secret is out).

Serves 4+

Cooking time 1 hr 20

Shopping List :

2 Bottles Tomato Sauce
4 Aubergine
Chicken Mini Fillets
Anchovy in Olive Oil
3 Balls Buffalo Mozzarella
Parmesan
Basil Pesto
White Rice

Step By Step -

1. Top and Tail the Aubergine, slice thinly and place in an oven dish. Olive oil freely, they are like sponges!

 




2. Place your Aubergine Oven Dish close to the pan. We are starting a production line. In a hot hot hot Griddle pan (or large frying pan) Fry off each piece, seasoning with salt and pepper and place in the Dish.

3. Layer in 4 Rows

4. Cover bottom layer with One bottle of Tomato Sauce, grate 3 cloves of garlic, and loads of little dollops of Basil Pesto. Sprinkle with Parmesan and Continue the Process

 5. Once top layer is finished Put as much Buffalo Moz on you can, fill any small holes with Parmesan and Basil Pesto. Grate 2 more cloves of garlic over the top.

 6. Using the now empty Aubergine bowl ADD chicken, Bacon Lardons and Anchovies inc Oil. Mix

7. Place Aubergineon middle and Chicken on base of Pre heated oven. 200c 40 mins or till Golden

 8. After 30 mins stick rice on. The ratio is 1 cup of rice to 2 cups of water. I used only 1 Cup rice.
9. Salad Time. On a large plate goes Rocket, Pine Nuts, Pomegranate, Balsamic Vinegar and Parmesan.

10. Be careful when removing Aubergine and chicken from Oven. Stir Chicken and put in a bowl. Bowl up Rice.

11. Enjoy. Get the boys over and dig in.