Eggplant Parmigiana

So good, I dare you not to like it!

Eggplant Parmigiana

Ingredients:

3 large eggplants, cut lengthways into thick slices
1 Tbsp olive oil
750g canned chopped tomatoes
handful of mixed fresh herbs (e.g. basil, parsley, thyme), roughly chopped
2 cloves of garlic, crushed
salt and freshly ground black pepper, to taste
100g mozzarella cheese, grated (can use reduced fat)
1 Tbsp freshly grated parmesan cheese

Method:

1. Preheat the oven to 200*C. Put the eggplant slices in a single layer on a baking sheet and brush them lightly with the oil. Bake in the oven for 20 mins, until the slices are starting to brown.

2. Meanwhile, put the tomatoes, herbs and garlic in a small saucepan and simmer for 10 mins. Season well.

3. Layer the eggplant slices and the tomato sauce in an ovenproof dish, finishing with a layer of the sauce. Scatter the mozzarella and parmesan cheeses over the top.

4. Put the dish in the oven and bake for 25-30 minutes, until the top is golden and bubbling.

5. Serve immediately with salad (or other vegetables), and/or warm crusty bread and butter.

Source: Anderson, J (Ed.) (2001). Diabetes Cookbook, Dorling Kindersley: Sydney

Serves: 4

Rating: 5