Eggplant stack with mozzarella
- 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.
Nutrition Info (per serve)
Total fat 14g
–Saturated fat 7g
Dietary fibre 14g
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.
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