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Ingredients

350g Carb Options elbow pasta
500g veal mince
500g Carb Options bolognese
1 large eggplant (about 700g), sliced into 2mm thick rounds
Olive oil, to brush
Salt & freshly ground pepper
5 large Roma tomatoes, sliced into 5mm thick rounds
120g goat's feta, crumbled
5 small fresh thyme sprigs
Mixed salad leaves, to serve

Method

Step 1 Cook the pasta according to packet instructions. Drain well.
Step 2 Meanwhile, cook the mince in a nonstick frying pan over a medium-high heat until brown. Add the bolognese sauce and pasta. Mix until well combined.
Step 3 Preheat oven to 200°C. Arrange a third of the eggplant slices in a single layer over the bases of 6 x 2 cup (500ml) ovenproof dishes, overlapping slightly. Brush with olive oil and season with salt and pepper. Spread over half of the pasta mixture, then arrange half of the tomato slices on top. Continue to layer, finishing with a layer of eggplant.
Step 4 Scatter the feta and thyme over the top. Drizzle with a little oil. Bake for 30-40 minutes or until the tender and golden. Serve with salad leaves.

Eggplant and bolognese pasta bake

How to make Eggplant and bolognese pasta bake

Ingredients

Method