Cheesy Eggplant Bake

Cheesy Eggplant Bake
Serves 4-6 Prep Time 10 minutues Cook Time 45 minutes


  • 1 large or 2 small eggplants
  • 1-2 Tbsp oil
  • ½ x 350 g bag Wattie's Frozen Free-Flow Spinach
  • 400 g can Wattie's Chopped Tomatoes with Roasted Garlic and Onion
  • 1-2 cups grated Edam cheese
  • ¼ cup breadcrumbs, fresh or dried
  • ¼ cup finely grated Parmesan cheese (optional)


1. Cut 1/2 -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. Sprinkle 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.


When eggplants are out of season use sliced courgettes.