Eggplant with tomato, basil and mozzarella

Name: Eggplant with tomato, basil and mozzarella
Prep time: 10 min
Cook time: 28 min
Total time: 38 min
Ingredients: 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 (25g) grated parmesan or vegetarian hard cheese; 3/4 cup (35g) grated low-fat mozzarella; 2 tbsp roughly chopped flat-leaf parsley; salt; olive oil spray

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Prep Time: 10 minutes

Cook Time: 28 minutes

Total: 38 minutes

Servings: 4

Cost: $6.62 /serving

Author : Kate Murdoch

vegetarian main vegetarian family friendly

Eggplant with tomato, basil and mozzarella

Ingredients

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2 large eggplants, cut into 2cm-thick rounds600 grams store-bought Napolitana pasta sauce2-3 vine-ripened tomatoes2 tbsp torn basil leaves1/3 cup (25 grams) grated parmesan or vegetarian hard cheese3/4 cup (35 grams) grated low-fat mozzarella2 tbsp roughly chopped flat-leaf parsleysaltolive oil spray

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Instructions

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Step 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.

Step 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.

Step 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.

Step 4

Bake for 20 minutes or until cheese is golden and eggplant is soft. Sprinkle with parsley and serve with crusty bread.