(at time of publication)
- 3 large eggplantaubergineXs
- 1 cup grated mozzarella
- 1 cup cottage cheese
- ½ cup finely grated parmesan
- 1 egg
- 1 onion, diced
- 2 cloves garlic, crushed
- 1 cup tomato passata
- 2 x 400g cans chopped tomatoes
- 250g baby spinach
- 6 cups mesclun, dressed with
- 2 tablespoons lemon vinaigrette, to serve (see tips)
1 Preheat oven to 180°C and line 2 baking sheets with baking paper.
2 Remove eggplant ends and slice thinly lengthwise. Place eggplant slices on prepared trays, spray lightly with oil, place in hot oven and cook for 10 minutes. Remove from oven and allow to cool.
3 Meanwhile, in a large bowl, combine half of the mozzarella with cottage cheese, parmesan and egg. Season with black pepper.
4 Spray a large frying pan lightly with oil and set over a medium heat. Add onion and garlic and cook for 1 minute. Add passata, tinned tomatoes and spinach and heat slightly. Spread half of this mix on the bottom of a large baking dish. Spread about 1 tablespoon of cheese mix on each of the eggplant slices, roll each one and stand in the baking dish.
5 Top with remaining tomato mix and sprinkle with remaining mozzarella. Bake for 15 minutes until cheese is golden on top. Remove from oven and serve with dressed salad leaves.
Make it gluten free: Check passata is gluten free.
Make vinaigrette with 2 parts lemon juice to 1 part olive oil.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
Total fat 17g
–Saturated fat 8g
Dietary fibre 14g
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