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Cheesy Eggplant Bake
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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
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

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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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.
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Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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)
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