Nutrition balance score
Good
Glycemic Index
25
Low
Nutrition per serving
Calories2115.9 kcal (106%)
Total Fat158.9 g (227%)
Carbs106.1 g (41%)
Sugars53.4 g (59%)
Protein82.7 g (165%)
Sodium5722 mg (286%)
Fiber34.2 g (122%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
3eggplants
small, trimmed and cut into 1cm-thick slices
cooking oil spray
5 ½ Tbsolive oil
1brown onion
medium, finely chopped
2garlic cloves
finely chopped
500mltomato pasta sauce
ground black pepper
150gfresh ricotta cheese
crumbled
125gfeta cheese
crumbled
100gparmesan cheese
finely grated
basil leaves
small, to serve
Instructions
Step 1
Prep 25 mins | Cook 55 mins | Serves 6
Step 2
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 3
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 4
Step 3 Grease an 8-cup (about 4-5cm deep) baking dish with oil spray. Layering , 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 . Bake for 30-35 minutes until hot and bubbling. Sprinkle with basil leaves. Serve hot or at room temperature.
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