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10 minutes
50 minutes
60 minutes
- 36.40 gm olive oil
- 1 large eggplant, thickly sliced
- 1/2 quantity (3 cups) Savoury mince (see Notes)
- 200g mozzarella cheese, grated
- mixed salad leaves, to serve
- In a large frying pan over medium-high heat, heat oil. Add eggplant slices and cook for 5 minutes on each side until they are tender and golden brown.
- Preheat your oven to 180°C and generously grease a 10cm deep, 9cm x 27cm (base) ovenproof dish.
- Layer half of the eggplant slices on the bottom of the dish. Top with half of the minced meat. Repeat with the remaining eggplant and mince. Sprinkle generously with cheese. Bake for 40 minutes until hot and bubbly with golden melted cheese (cover if needed). Serve with fresh salad greens.
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