Preparation time is 10minutes
Cook time is 1hours
Total time is 1hours 10minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
6
- 5milliliter vegetable oil
- 2 cans chopped tomatoes
- 2 cloves large garlic, crushed
- 4tablespoons extra virgin olive oil
- 1teaspoons caster sugar
- 2tablespoons basil, chopped
- 2 eggplant
- 250grams soft goats' cheese, sliced or crumbled
- 50grams Parmesan cheese, freshly grated
- 1 pinch salt
- 1 pinch black pepper
Nutrition per serving
1230kJ / 293Cal
1230 Kilojoules or 293 Calories
14% of daily energy intake*
Protein
11.3grams
Fat
24.8grams
Carbs
8.0grams
Sugars
6.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Lightly oil a 1.5 litre baking dish with spray oil. Put the tomatoes, garlic, half the oil, sugar, basil and salt and pepper in a saucepan and bring to the boil. Reduce the heat and simmer for 30 minutes until reduced and thickened.
Step 2 of 3
Step 3 of 3
Arrange one-third of the eggplant slices, overlapping them slightly, in the base of the prepared dish. Add one-third of the tomato sauce and one-third of the goats' cheese and Parmesan. Repeat these layers, finishing with the 2 cheeses. Bake in a preheated oven, 200°C for 30 minutes until bubbling and golden.
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