Trap saucy flavours with fanned eggplant in this budget-friendly dinner idea.
- Preheat oven to 200C/180C fan forced. Cut the eggplants in half, keeping the stem end intact. Place an eggplant half, flesh side down, on a work surface. Use a sharp knife to cut 6 long slits from below the stem to the base. Use your hand to press down on the slices to form a fan. Repeat with remaining eggplant.
- Divide the pasta sauce among 2 baking dishes. Place the eggplant fans on top. Cut each tomato into 6 slices lengthways. Place a slice between each eggplant slice. Sprinkle with the garlic and thyme. Drizzle with the oil to completely coat the eggplant. Pour the water around the edges of the 2 dishes. Bake, swapping the trays halfway through cooking, for 45 minutes or until the eggplant is golden and tender.
- Place the cream and parmesan in a saucepan. Cook, stirring, over medium heat for 5 minutes or until the cheese melts and the mixture thickens.
- Divide the eggplant fans among serving plates and drizzle with the parmesan cream.
You may need it
Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set