Eggplant Parma

Eggplant Parma

Ingredients (serves 2)

1 400g canned tomatoes
1 medium onion
2 gloves garlic
1 cup fresh basil
500g eggplant
Olive oil spray
50g reduced fat mozzarella or tofu
2 handfuls of mixed salad leaves
30g grated parmesan cheese


1. Preheat oven to 200. Process the tomatoes, onion and garlic in a blender. Transfer to a medium
saucepan. Simmer over low heat for 10-15 mins, adding water if necessary. Remove from heat. Stir the basil in.

2. Meanwhile, cut the eggplant into 1cm thick slices. Lightly spray a char grill pan with oil and heat over medium heat. Add the eggplant in batches and cook for approx 1-2 mins each side or until tender.

3. Spread a little of the sauce over the base of a baking dish. Top with alternate layers of eggplant andsauce. Sprinkle with the combines mozzarella and parmesan. Bake in oven for 35-40 mins or until golden.

Serve with mixed salad.

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