- 750g eggplant, sliced lengthwise into 1cm-thick slices
- 500g zucchini, thinly sliced lengthways
- Olive oil cooking spray
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 x 700g jar tomato pasta sauce
- 350g ricotta cheese, crumbled
- 1 cup basil leaves, chopped
- ¼ cup pine nuts
- ¼ cup Parmesan cheese, grated
Eggplant parmigiana
Serves: 6
Prep: 30
Cook: 75
Ingredients
Method
- Preheat oven to 180ºC. Heat a large non-stick frying pan over medium-high heat. Spray eggplant and zucchini on both sides with oil. Cook, in batches, for 2-3 minutes on each side, spraying with oil during cooking, until golden and just tender. Transfer to plate.
- Heat oil in the pan over medium-high heat. Add onion and garlic. Cook, stirring often, for 3-4 minutes until tender. Add tomato sauce. Simmer for 2 minutes. Set aside.
- Combine ricotta and basil in a bowl. Spread a thin layer of sauce over the base of a large (2 litre/8 cup) baking dish. Arrange a third of the eggplant and zucchini over the sauce. Sprinkle with a third of the ricotta mixture, parmesan cheese and pine nuts. Spoon over a third of the tomato sauce. Repeat layering two more times, reserving a bit of the Parmesan cheese and a few pine nuts for the top.
- Cover with lightly oiled foil. Bake for 30 minutes. Remove foil and bake for a further 10-15 minutes until hot and bubbling.
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