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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.
Makes 4-6
Prep Time 10 minutues
Cook Time 45 minutes
Easy
Ingredients
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)
NUTRITION INFORMATION: Average Quantity per Serving |
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Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
INGREDIENTS
Made with
Method
Step 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. Step 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. Step 3
Bake for 30-35 minutes and serve as a light lunch or as a vegetable side dish. Tips
What do I need?
Select All
1
1 large or 2 small eggplants
2
1-2 Tbsp oil
3
½ x 350 g bag Wattie's Frozen Free-Flow Spinach
4
400 g can Wattie's Chopped Tomatoes with Roasted Garlic and Onion
5
1-2 cups grated Edam cheese
6
¼ cup breadcrumbs, fresh or dried
7
¼ cup finely grated Parmesan cheese (optional)
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