Eggplant with tomato, basil and mozzarella

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How to make Eggplant with tomato, basil and mozzarella

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:28
  • Total Time : 0:38

Ingredients

  • 2 large eggplants, cut into 2cm-thick rounds
  • 600g store-bought Napolitana pasta sauce
  • 2-3 vine-ripened tomatoes
  • 2 tablespoons torn basil leaves
  • 1/3 cup (25g) grated parmesan or vegetarian hard cheese
  • 3/4 cup (35g) grated low-fat mozzarella
  • 2 tablespoons roughly chopped flat-leaf parsley
  • salt
  • olive oil spray

Method

  • Step 1 Preheat oven to 190°C. Place eggplant rounds on paper towel. Sprinkle with salt and stand for 5 minutes. Rinse and pat dry with paper towel.
  • Step 2 Spray a non-stick frying pan with oil spray. Cook eggplant in batches over medium-high heat for 2 minutes on each side. Remove, set aside and continue cooking remaining eggplant.
  • Step 3 Spread pasta sauce over a large baking dish lined with baking paper. Lay eggplant over sauce. Top each round of eggplant with a couple of slices of tomato and some torn basil. Sprinkle with combined cheeses.
  • Step 4 Bake for 20 minutes or until cheese is golden and eggplant is soft. Sprinkle with parsley and serve with crusty bread.

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