- 0:10 Prep
- 0:28 Cook
- 4 Servings
- Capable cooks
Eggplant is the star of this hearty winter bake.
Ingredients
- 2 large eggplants, cut into 2cm-thick rounds
- 600g store-bought Napolitana pasta sauce
- 2-3 vine-ripened tomatoes
- 2 tablespoons torn basil leaves
- 1/3 cup (25g) grated parmesan or vegetarian hard cheese
- 3/4 cup (35g) grated low-fat mozzarella
- 2 tablespoons roughly chopped flat-leaf parsley
- salt
- olive oil spray
Method
- Step 1Preheat oven to 190°C. Place eggplant rounds on paper towel. Sprinkle with salt and stand for 5 minutes. Rinse and pat dry with paper towel.
- Step 2Spray a non-stick frying pan with oil spray. Cook eggplant in batches over medium-high heat for 2 minutes on each side. Remove, set aside and continue cooking remaining eggplant.
- Step 3Spread pasta sauce over a large baking dish lined with baking paper. Lay eggplant over sauce. Top each round of eggplant with a couple of slices of tomato and some torn basil. Sprinkle with combined cheeses.
- Step 4Bake for 20 minutes or until cheese is golden and eggplant is soft. Sprinkle with parsley and serve with crusty bread.
- Low carb
- Low fat
- Low kilojoule
- Lower gi
- Vegetarian
Nutrition
787 kj
Energy
6g
Fat Total
2g
Saturated Fat
9g
Fibre
10g
Protein
12mg
Cholesterol
728.04mg
Sodium
16g
Carbs (sugar)
18g
Carbs (total)
All nutrition values are per serve
- Author: Kate Murdoch
- Image credit: Tanya Zouev
- Publication: Taste.com.au
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