Eggplant & cheese bake
Prep 25 mins | Cook 55 mins | Serves 6
A great dish for sharing! Serve with crusty bread.
3 small (about 1 kg) eggplants, trimmed and cut into 1cm-thick slices
Cooking oil spray
11⁄2 tbs olive oil
1 medium brown onion, finely chopped
2 garlic cloves, finely chopped
500ml jar tomato pasta sauce
Ground black pepper
150g fresh ricotta cheese, crumbled
125g feta cheese, crumbled
100g parmesan cheese, finely grated
small basil leaves, to serve
Step 1 Preheat oven to 180°C/160°C fan-forced. Preheat a large greased char-grill or non-stick frying pan over medium-high heat. Liberally spray eggplant slices on both sides with oil. Char-grill or pan-fry, in batches, for 1-2 minutes on each side until just tender. Transfer to a plate.
Step 2 Heat oil in a frying pan over medium high heat. Add onion and garlic and cook, stirring often, for 5 minutes until tender. Add tomato sauce. Season with pepper to taste. Stir to combine and simmer for 5 minutes.
Step 3 Grease an 8-cup (about 4-5cm deep) baking dish with oil spray. Layering ingredients, arrange half the eggplant in the base of the dish. Spoon over half the tomato mixture. Sprinkle with half the ricotta, feta and parmesan. Repeat using remaining ingredients. Bake for 30-35 minutes until hot and bubbling. Sprinkle with basil leaves. Serve hot or at room temperature.
Good for you ... Eggplant
A good source of dietary fibre, which contributes to normal bowel function.
A good source of vitamin B6 that plays a role in hundreds of biochemical reactions in the body, including contributing to energy metabolism.
The purple skin is a rich source of antioxidants