This simple layered vegetarian dish makes the most of aubergines, fabulous British goat’s cheese and our world-famous Cheddar.
Preparation time 20 minutes
Cooking time 35 minutes
Calories per serving 317
Fat per serving 19.08g
Approximate cost per serving £1.53
Suitable for vegetarians
Suitable for freezing
25g (1oz) butter
25g (1oz) plain flour
300ml (1/2 pint) milk
50g (2oz) mature Cheddar cheese, grated
1 tsp wholegrain mustard
440g jar tomato pasta sauce
2 medium aubergines, sliced
4 large tomatoes, sliced
1 tbsp chopped fresh rosemary or thyme
100g (4oz) British goat’s cheese (with rind), thinly sliced
Salt and freshly ground black pepper
1. Preheat the oven to 180°C / fan oven 160°C / Gas Mark 4. Grease a large baking dish with 1 tsp butter.
2. Put the remaining butter into a non-stick saucepan with the flour and milk. Bring to the boil, stirring constantly with a small whisk to make a smooth sauce. Remove from the heat and add the Cheddar and mustard, stirring until melted. Season.
3. In a large baking dish, arrange layers of half the pasta sauce, half the aubergine slices and half the tomatoes Sprinkle with the rosemary or thyme and a little salt and pepper, then repeat the layers. Pour the cheese sauce on top, then arrange the goat’s cheese over the surface.
4. Bake for 35-40 minutes, until golden brown.