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Eggplant stack with mozzarella

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Serves: 1
Time to make: 30 mins

Total cost: $ 4.25 / $ 7.25 per serve

(at time of publication)


Eggplant stack with mozzarella

  • Ingredients

  • Nutrition Info.(per serve)

1 small eggplant, 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 rocket
fresh basil, to garnish
mixed grain roll, to serve

Nutrition Info

  • Kilojoules 1890kJ

  • Calories 450cal

  • Protein 28g

  • Total fat 14g

  • Saturated fat 7g

  • Carbohydrates 45g

  • Sugars 16g

  • Dietary fibre 14g

  • Sodium 610mg

  • Calcium 590mg

  • Iron 2.5mg

Instructions

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.


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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.

Author:Niki Bezzant
Photographer: Bryce Carleton
First published: Dec 2018
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