Eggplant and tomato parmagiana
2 medium, lightly beaten
1 large, thinly slied into rounds
1 medium, finely chopped
2 clove(s), crushed
⅓ cup(s), torn
canned diced tomatoes
800 g, (2 x 400g cans)
Bega Country Light Cheese, Tasty, 50% Less Fat, Grated
grated parmesan cheese
2 x 3 second spray(s)
- Preheat oven to 220°C or 200°C fan-forced. Line 2 baking trays with baking paper. Place breadcrumbs and flour on separate plates. Place egg in a bowl.
- Toss eggplant in flour, shaking off excess. Dip in egg, then coat in breadcrumbs. Place onto prepared trays. Lightly spray eggplant with oil. Bake for 15–20 minutes, turning halfway through cooking, or until golden. Reduce oven to 200°C or 180°C fan-forced.
- Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Add onion, garlic and half the basil and cook, stirring, for 5 minutes or until onion has softened. Add tomatoes and bring to the boil. Reduce heat and simmer for 10–15 minutes or until thick. Stir in remaining basil.
- Lightly spray a 1.5L (6-cup) capacity baking dish with oil. Spread 1⁄3 cup tomato sauce over base of dish. Top with one-third of the eggplant, then one-third of both the remaining sauce and tasty cheese. Repeat with remaining eggplant, sauce and cheese to form 3 layers. Sprinkle with parmesan and cover with foil. Bake for 15 minutes. Uncover and bake for 15 minutes or until golden. Serve with rocket.