| Cook Time | 60 minutes |
| Servings |
serves
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Ingredients
- 4 eggplants
- 1/4 cup olive oil
- 500 mL passata
- 5 garlic cloves
- 100 grams mozzarella (grated)
- 1/4 cup basil leaves (chopped)
- salt (to taste)
- pepper (to taste)
- 120 grams fresh rocket leaves
- 1 tbsp olive oil
- 1 tsp lemon juice
- 1 pinch salt
Ingredients
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Instructions
- Preheat oven to 180 degrees Celsius or 356 degrees Fahrenheit and line an oven tray with baking paper. Slice eggplant into 1-2 cm thick slices. Brush with olive oil, salt and pepper. Bake in oven for 15 minutes, then take out and leave to cool.
- Layer passata and eggplant in rectangular dish (approx. 22 x 16cm)
- Sprinkle garlic, chopped basil leaves and a pinch of salt and pepper after each layer of passata. Sprinkle cheese on top and bake in oven for 25 to 30 minutes or until golden or slightly crispy on top.
- While parmigiana is baking, combine olive oil, lemon juice and salt in ramekin and whisky until combined. Just before serving, pour dressing over rocket and toss so that salad is evenly coated.
- A meal that leaves you feeling light but still satisfied!
Recipe Notes
This recipe was developed by Kristin Murray from Lifestyle Nutrition. Kristin is a Brisbane based nutritionist who is passionate about providing education in the science behind nutrition and healthy eating. Through Lifestyle Nutrition, Kristin creates and provides recipes that are achievable in the fast paced world we live in and she hopes to inspire you to find your own sustainable healthy routine!
This recipe can be made both gluten and dairy free.
