Eggplant stack with mozzarellaReviewed by our expert panel
(at time of publication)
- 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
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.
Make it gluten free: Use gluten-free breadcrumbs and bread roll.
Make it vegan: Use Angel Food parmesan and mozzarella instead of dairy versions.
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)
Total fat 14g
–Saturated fat 7g
Dietary fibre 14g
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
This site complies with the HONcode standard for trustworthy health information