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
Total cost: $4.25 / $7.25 per serve
(at time of publication)
Ingredients
- 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
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.
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 450cal
-
Kilojoules 1890kJ
-
Protein 28g
-
Total fat 14g
-
–Saturated fat 7g
-
Carbohydrates 45g
-
–Sugars 16g
-
Dietary fibre 14g
-
Sodium 610mg
-
Calcium 590mg
-
Iron 2.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
