Eggplant Parmigiana
Recipe provided by Sanitarium Health Food Company
This great veggie dish will quickly become a family favourite! The roasted eggplant is covered with rich tomato sauce, melted cheese and a crunchy Weet-Bix crumb.
Serves 4
Ingredients
2 eggplants, halved lengthways
1 tablespoon olive oil, plus 1 tablespoon extra
1 brown onion, finely chopped
4 garlic cloves, thinly sliced
400g tin of chopped tomatoes
1 bunch of basil, leaves picked
2 Weet-Bix, crushed
40g parmesan, finely grated
¼ bunch of parsley, finely chopped
zest and juice of 1 lemon
1 cup reduced-fat grated cheese
2 cups baby spinach
250g cherry tomatoes, halved
2 radish, thinly sliced
2 tablespoons sunflowers seeds
method
Preheat oven to 220°C (fan-forced). Line a baking tray with baking paper. Brush cut side of eggplant with a little oil. Place cut side down on the prepared tray. Bake for 20-25 minutes or until just tender.
Meanwhile, heat one tbs oil in a large frypan over medium heat. Cook for 3-4 minutes or until soft and translucent. Add garlic and cook for a further minute or until fragrant. Pour in chopped tomatoes and simmer for 4-5 minutes or until thick. Stir through basil leaves.
Combine Weet-Bix, parmesan, parsley and lemon zest in a small bowl.
Once eggplants are tender turn over, so they are cut side up. Spoon on tomato mixture. Sprinkle over grated cheese and Weet-Bix crumb. Return to the oven for 8-10 minutes or until golden and bubbling.
Combine baby spinach, cherry tomatoes, radish and sunflower seeds in a bowl. Add a squeeze of lemon juice and remaining one tablespoons oil. Toss to coat.
Carefully transfer eggplants to serving plates with salad.