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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This bake is a blend of deliciously melting soft vegetables and cheese, topped with a savoury crumb.
1 Preheat oven to 200°c. Line a large baking dish with baking paper.
2 In a pot set over a medium-high heat, place buckwheat and enough water to just cover. Bring to a simmer, reduce heat and cook, covered, for 5 minutes. Remove from heat and set aside to cool.
3 In prepared baking dish, layer alternating slices of eggplant and tomato. Scatter over garlic and mozzarella and season with black pepper.
4 In a bowl, place breadcrumbs, Tuscan spice, parmesan and parsley and add cooked buckwheat. Mix well. Sprinkle mixture evenly over top of vegetables. Bake in oven for 30-40 minutes, until eggplant is very tender.
5 Serve bake with rocket leaves dressed with balsamic on the side.
Make it gluten free: Use gluten-free breadcrumbs and check spice mix is gluten free.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Calories 425 cal
Kilojoules 1890 kJ
Total fat 13 g
Saturated fat 7 g
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