Baked eggplant with three cheeses
5
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
No crumbing or frying in this eggplant parmigiana–lasagne mash-up! We grill the eggplant to concentrate its flavour and make it extra tender.
Ingredients
Eggplant
1 large, cut into 1½ cm-thick slices
Low-fat ricotta cheese
1 cup(s), smooth variety, (240g)
Grated parmesan cheese
¼ cup(s), (20g)
Tomato pasta sauce
¾ cup(s), (195g)
Grated mozzarella
⅓ cup(s), (40g)
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven grill to medium-high. Lightly spray a baking tray with oil.
2
Arrange eggplant in a single layer on prepared tray and lightly spray with oil. Grill for about 5 minutes on each side or until well browned and tender. Turn off grill and preheat oven to 190°C.
3
Meanwhile, combine ricotta and half the parmesan in a medium bowl. Season with salt and pepper.
4
Spread ½ cup (130g) pasta sauce over the base of a 20cm square baking dish. Top with half the eggplant and spread with ricotta mixture. Top with remaining eggplant and spoon over remaining pasta sauce. Sprinkle with mozzarella and remaining parmesan.
5
Bake for about 20 minutes or until top is light golden and sauce is bubbling around edges. Stand for 5 minutes before cutting into 4 pieces to serve.
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