Eggplant and tomato bake

Cooking Vegetarian Eggplant and tomato bake

With a trusty jar of tomato paste sauce, you can create this sensational vegetarian bake.

Lables: Low carb Low kilojoule Lower gi Fish free Shellfish free
  1. Heat a chargrill or non-stick frying pan over medium-high heat. Spray both sides of eggplant with oil. Cook, in batches, for 3 to 4 minutes each side or until tender.
  2. Preheat oven to 200°C/180°C fan-forced. Grease a 7cm-deep, 25cm square baking dish. Place ricotta, egg yolks, chives, pine nuts, 2 tablespoons basil and 1/3 cup parmesan in a bowl. Season with salt and pepper. Stir to combine.
  3. Place one-third eggplant, in a single layer, over base of prepared dish. Top with 1/3 cup sauce and one-third ricotta mixture. Repeat layers twice with remaining eggplant, sauce and ricotta mixture.
  4. Place breadcrumbs, remaining parmesan and basil in a bowl. Season with salt and pepper. Stir to combine. Sprinkle over ricotta mixture. Bake for 25 to 30 minutes or until golden. Stand for 10 minutes. Serve with salad leaves.

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2 large eggplants, thickly sliced lengthways
Olive oil cooking spray
500g fresh ricotta cheese
2 egg yolks
2 tbsp finely chopped fresh chives
1/4 cup pine nuts, toasted
1/4 cup finely chopped fresh basil leaves
1/2 cup finely grated parmesan cheese
1/2 x 575g jar napoletana pasta sauce
1/2 cup fresh breadcrumbs
Mixed salad leaves, to serve

Adv

Autors
Preparation time
15
Cooking time
1:05
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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