- 0:10 Prep
- 0:50 Cook
- 6 Servings
- Capable cooks
Ingredients
- 350g Carb Options elbow pasta
- 500g veal mince
- 500g Carb Options bolognese
- 1 large eggplant (about 700g), sliced into 2mm thick rounds
- Olive oil, to brush
- Salt & freshly ground pepper
- 5 large Roma tomatoes, sliced into 5mm thick rounds
- 120g goat's feta, crumbled
- 5 small fresh thyme sprigs
- Mixed salad leaves, to serve
Method
- Step 1Cook the pasta according to packet instructions. Drain well.
- Step 2Meanwhile, cook the mince in a nonstick frying pan over a medium-high heat until brown. Add the bolognese sauce and pasta. Mix until well combined.
- Step 3Preheat oven to 200°C. Arrange a third of the eggplant slices in a single layer over the bases of 6 x 2 cup (500ml) ovenproof dishes, overlapping slightly. Brush with olive oil and season with salt and pepper. Spread over half of the pasta mixture, then arrange half of the tomato slices on top. Continue to layer, finishing with a layer of eggplant.
- Step 4Scatter the feta and thyme over the top. Drizzle with a little oil. Bake for 30-40 minutes or until the tender and golden. Serve with salad leaves.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1800 kj
Energy
12g
Fat Total
4g
Saturated Fat
37g
Carbs (total)
All nutrition values are per serve
Notes
Time saver: Want to shorten the washing up? Replace the individual ovenproof dishes with a 3 litre ovenproof dish.
- Author: Gemma Purcell
- Image credit: Sue Ferris
- Publication: Fresh Living
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