Eggplant parmigiana with toast
7
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Create this tasty vegetarian dish in a flash! Eggplant is the star in this dish, with its unique meaty texture and mild flavour.
Ingredients
Eggplant
2 large
Reduced-fat ricotta cheese
200 g
Fresh thyme
1 tbs, chopped
Tomato pasta sauce
1⅓ cup(s), (330ml)
Panko breadcrumbs
15 g, (1/4 cup)
Extra light cheddar cheese
⅔ cup(s), grated, (60g) grated
Wholegrain bread
4 slice(s), (4 x 35g slices)
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat grill on high. Cut a thin slice lengthways from each side of each eggplant. Cut each eggplant lengthways into 4 slices. Lightly spray both sides of each slice with oil. Place on a baking tray and cook under grill for 2-3 minutes each side or until browned and tender. Set aside to cool slightly.
2
Combine the ricotta and thyme in a bowl and season with salt and pepper. Spread the eggplant slices with the ricotta mixture and spoon the pasta sauce on top. Layer one slice on top of another and repeat to make 4 stacks. Place on a baking tray and sprinkle with the breadcrumbs and cheese.
3
Cook under grill for 1-2 minutes or until the cheese melts and breadcrumbs are golden. Serve with bread.
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