Eggplant stack with mozzarella

Serves: 1
Time to make: 30 mins

Total cost: $ 4.25 / $ 7.25 per serve

(at time of publication)

Ingredients
Nutrition Info.(per serve)

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

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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