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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This low-calorie vegetarian baked eggplant layer recipe is super easy, healthy and so delicious! Great for lunch, dinner or serve as a side dish. In the unlikely event there are any leftovers, this is great for work lunches.
1 Preheat oven to 190°C. Arrange eggplant slices on a baking tray lined with baking paper. Spray with oil. Bake for 10 minutes.
2 Meanwhile, heat second oil measure in a large non-stick pan and cook onion and garlic until softened.
3 Add tomatoes, pesto, sugar and chilli. Simmer for about 4 minutes until sauce has reduced. Add most of the basil. Season to taste.
4 Place one-third of eggplant slices in a lightly greased shallow ovenproof dish. Spoon over half the tomato sauce. Make another eggplant layer then add the remaining sauce.
5 Add the remaining eggplant. Sprinkle cheese over. Bake for 15 minutes. Serve garnished with the remaining basil.
Make it gluten free: Use gluten-free pesto and check cheese is gluten free if using pre-grated.
This dish can be served as a main dish on its own or with grilled fish or chicken.
Calories 239 cal
Kilojoules 1000 kJ
Total fat 17 g
Saturated fat 6 g
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