Eggplant stack with mozzarella

Here's a tasty meal for one that gives you 4½ of your 5-a-day.

Serves: 1

Time to make: 30 mins

Ingredients

1 small eggplantaubergineX, sliced in 2cm slices
2 ripe tomatoes, sliced
50g fresh mozzarella, sliced in 1cm slices
1 tablespoon grated parmesan
2 tablespoons fresh breadcrumbs
1 cup fresh rocketarugulaX
fresh basil, to garnish
mixed grain roll, to serve

Instructions

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1 Preheat oven to 200°C. Line a baking dish with baking paper and place 2 slices of eggplant on it. Top with half of the tomato and mozzarella slices then another eggplant slice. Finish with remaining tomato. Roast in the oven for 15 minutes.

2 In a small bowl, combine parmesan and breadcrumbs. Once stacks have roasted for 15 minutes, sprinkle crumb mixture over and return to oven for another 10 minutes.

3 Serve stacks topped with rocket, basil and a toasted mixed grain roll. Garnish with black pepper, if desired.

Variations

Make it gluten free: Use gluten-free breadcrumbs and bread roll.

Make it vegan: Use Angel Food parmesan and mozzarella instead of dairy versions.

HFG tip

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)

Calories 450 cal

Kilojoules 1890 kJ

Protein 28 g

Total fat 14 g

Saturated fat 7 g

Carbohydrates 45 g

Sugar 16 g

Dietary fibre 14 g

Sodium 610 mg

Calcium 590 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.