Eggplant & cheese bake

Good

% Daily Values based on a 2,000 calorie diet

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.