Eggplant parmigiana bake
2
Points®
Total time: 1 hr 10 min • Prep: 10 min • Cook: 1 hr • Serves: 8 • Difficulty: Easy
Love lasagne, but are looking for a vego alternative? Then look no further than this classic Italian dish.
Ingredients
Eggplant
4 large, cut into 1cm-thick rounds
Brown onion
2 medium, finely chopped
Garlic
3 clove(s), crushed
Dried oregano
2 tsp
Canned diced tomatoes
3 400g can, (3 x 400g cans)
Fresh basil
½ cup(s), leaves, chopped
Panko breadcrumbs
½ cup(s), (30g)
Grated parmesan cheese
½ cup(s), (40g)
Oil spray
3 x 3 second spray(s)
Instructions
1
Preheat grill to high. Arrange a single layer of eggplant slices on a large non-stick baking tray and lightly spray with oil. Grill for 3-5 minutes, or until lightly browned. Turn slices, lightly spray again with oil, then grill for a further 3-5 minutes or until the other side is browned and eggplant is tender. Repeat with the remaining eggplant slices.
2
Meanwhile, lightly spray a large non-stick saucepan with oil and heat over medium heat. Cook onion with 2 tablespoons of water, stirring occasionally, for 8-10 minutes or until soft. Add garlic and oregano, cook, stirring, for 1 minute. Stir in tomatoes and simmer for 15-20 minutes, until thickened. Remove from heat, stir in basil and season with salt and pepper.
3
Preheat oven to 200°C. Divide one-third of the tomato mixture between 2 ovenproof dishes. Top with half the eggplant slices. Spread with another third of the tomato mixture, followed by the remaining eggplant slices and the remaining tomato mixture. Combine breadcrumbs and cheese and scatter evenly over the top of each dish. Bake for 25 minutes or until golden and bubbling.
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