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Baked eggplant with three cheeses

Baked eggplant with three cheeses

5
Points®
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Easy
No crumbing or frying in this eggplant parmigiana–lasagne mash-up! We grill the eggplant to concentrate its flavour and make it extra tender.

Ingredients

Eggplant

1 large, cut into 1½ cm-thick slices

Low-fat ricotta cheese

1 cup(s), smooth variety, (240g)

Grated parmesan cheese

¼ cup(s), (20g)

Tomato pasta sauce

¾ cup(s), (195g)

Grated mozzarella

⅓ cup(s), (40g)

Oil spray

2 x 3 second spray(s)

Instructions

  1. Preheat oven grill to medium-high. Lightly spray a baking tray with oil.
  2. Arrange eggplant in a single layer on prepared tray and lightly spray with oil. Grill for about 5 minutes on each side or until well browned and tender. Turn off grill and preheat oven to 190°C.
  3. Meanwhile, combine ricotta and half the parmesan in a medium bowl. Season with salt and pepper.
  4. Spread ½ cup (130g) pasta sauce over the base of a 20cm square baking dish. Top with half the eggplant and spread with ricotta mixture. Top with remaining eggplant and spoon over remaining pasta sauce. Sprinkle with mozzarella and remaining parmesan.
  5. Bake for about 20 minutes or until top is light golden and sauce is bubbling around edges. Stand for 5 minutes before cutting into 4 pieces to serve.

Notes

COOKING TIP: Be sure to grill eggplant slices until golden-brown in colour. Cooking the eggplant thoroughly removes excess liquid, intensifying the flavour of the finished dish. TO REFRIGERATE: Store unbaked, covered in dish, for up to 1 day. Uncover and bake as above, increasing cook time by 5 minutes. Once cooked, store leftovers in a reusable container for up to 4 days. Reheat in microwave until hot.

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