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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.

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    Author: Niki Bezzant - Editor-at-large
    Photographer: Bryce Carleton
    First published: Dec 2018
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