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Eggplant with tomato, basil and mozzarella
Eggplant with tomato, basil and mozzarella
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Prep Time:
10 minutes
Cook Time:
28 minutes
Total Time:
38 minutes
Hearty winter bake spotlighting eggplant.
Ingredients:
  • 25g cheese
  • 35g mozzarella
  • 2 large eggplants, cut into 2cm-thick rounds
  • 600g store-bought Napolitana pasta sauce
  • 2-3 vine-ripened tomatoes
  • 40.00 ml torn basil leaves
  • 40.00 ml roughly chopped flat-leaf parsley
  • salt
  • olive oil spray
Instructions:
  • Preheat the oven to 190°C. Place the eggplant rounds on paper towel, sprinkle with salt, let sit for 5 minutes, then rinse and pat dry.
  • Lightly coat a non-stick frying pan with oil spray. Sear eggplant in batches on medium-high heat for 2 minutes per side. Set aside cooked eggplant and repeat with the rest.
  • Spread a layer of pasta sauce on a lined large baking dish. Arrange eggplant slices, top each with tomato slices and torn basil leaves. Sprinkle with a blend of cheeses.
  • Bake until cheese is golden and eggplant is soft, about 20 minutes. Sprinkle with parsley and serve alongside crusty bread.

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