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Cheesy Eggplant Bake
We are often asked for recipe ideas using eggplants (aubergines). This Italian-inspired dish is a great vegetarian main meal or an impressive side dish.
Prep time:
Cook time:
Serves:
Serves 4-6
Ingredients
- 1 large or 2 small eggplants
- 1-2 Tbsp oil
- 1/2 x 350g bag Wattie's frozen Free-flow Spinach
- 400g can Wattie's Tomatoes with Roast Garlic and Onion
- 1-2 cups grated Edam cheese
- 1/4 cup breadcrumbs, fresh or dried
- 1/4 cup finely grated Parmesan cheese (optional)
Tips
When eggplants are out of season use sliced courgettes.
Method
1. Cut ½ -1 cm circles of eggplant and place on a lined baking tray. Brush with oil and place under the grill. When the eggplant has browned turn and repeat. Remove from the oven and turn the oven to the bake function, 180°C.
2. Layer half of the eggplant slices over the base of a 2 litre ovenproof dish. Scatter the Wattie’s frozen Free-flow Spinach over and pour over the Wattie’s Tomatoes with Roasted Garlic and Onion. S prinkle over half of the cheese and top with the remaining eggplant slices. Sprinkle with breadcrumbs, remaining cheese and Parmesan cheese.
3. Bake for 30-35 minutes and serve as a light lunch or as a vegetable side dish.
