Eggplant and zucchini parmigiana
1 medium, cut lengthways in ½cm slices
2 large, cut lengthways in ½cm slices
Reduced-fat ricotta cheese
350 g, crumbled
1 medium, lightly beaten
¼ cup(s), shredded
Grated parmesan cheese
½ cup(s), (40g)
4 cup(s), (1kg)
Light mozzarella cheese
1½ cup(s), grated, (180g), grated
3 x 3 second spray(s)
- Preheat oven to 200°C. Lightly spray 2 large baking trays with oil. Arrange eggplant in a single layer over 1 prepared tray and zucchini in a single layer over the other prepared tray. Lightly spray vegetables with oil. Bake for 20 minutes, turning halfway through, or until vegetables are tender. Remove vegetables from oven. Reduce temperature to 180°C.
- Meanwhile, whisk ricotta, egg, basil and half the parmesan in medium bowl until well combined.
- To assemble, lightly spray a deep rectangular baking dish (about 35cm x 20cm) with oil. Spread ¼ cup passata over base of dish. Layer eggplant over passata, overlapping slightly. Spread eggplant with half the remaining passata. Dollop half the ricotta mixture over the top. Sprinkle with half the mozzarella. Layer zucchini over mozzarella and spread with remaining passata. Dollop remaining ricotta mixture on top. Sprinkle with remaining mozzarella and remaining parmesan.
- Bake for 35-40 minutes, until light golden and bubbling around edges. Remove from oven. Stand for 15 minutes before cutting into 12 pieces to serve.