Eggplant with tomato, basil and mozzarella

Cooking Vegetarian Eggplant with tomato, basil and mozzarella

Eggplant is the star of this hearty winter bake.

Lables: Low carb Low fat Low kilojoule Lower gi Vegetarian Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat 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.
  2. Spray 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.
  3. Spread 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.
  4. Bake for 20 minutes or until cheese is golden and eggplant is soft. Sprinkle with parsley and serve with crusty bread.

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2 large eggplants, cut into 2cm-thick rounds
600g store-bought Napolitana pasta sauce
2-3 vine-ripened tomatoes
2 tbsp torn basil leaves
1/3 cup grated parmesan or vegetarian hard cheese
3/4 cup grated low-fat mozzarella
2 tbsp roughly chopped flat-leaf parsley
salt
olive oil spray

Adv

Autors
Preparation time
10
Cooking time
28
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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