I eyed this recipe off in a book I borrowed from my mum that was put out by Sanitarium, called "Food for Health and Happiness". Since hubby is not so keen on eggplant, I waited until he went on a work trip and made it. It was super tasty, packed full of veges and comes in at only 265 calories per serve! If you're making it for kids, it's probably best to chop the zucchini and eggplant into smaller pieces - my toddler struggled a bit with the large chunks. I love that it makes plenty for leftovers too!
Ingredients (serves 6)
750g eggplants, trimmed and cut into 1cm-thick slices
500g zucchini, thinly sliced lengthways
olive oil cooking spray
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
500g jar tomato pasta sauce
350g low fat ricotta cheese, crumbled
1 cup basil leaves, chopped
1/4 cup pine nuts
50g low fat fetta cheese, crumbled
Method
Preheat oven to 180 degrees celsius. Heat a large frying pan over medium-high heat. Spray eggplant and zucchini on both sides with oil. Cook, in batches, for 2-3 minutes on each side, spraying with oil during cooking, until golden and just tender. Transfer to plate.
Heat oil in the pan over medium-high heat. Add onion and garlic. Cook, stirring often, for 3-4 minutes until tender. Add tomato sauce. Simmer for 2 minutes. Set aside.
Combine ricotta and basil in a bowl. Arrange half the eggplant and zucchini in a large greased baking dish. Sprinkle with half the ricotta mixture and pine nuts. Spoon over half the tomato sauce.
Repeat layering, reserving some pine nuts for the top. Sprinkle with fetta cheese and finish with pine nuts. Cover with foil. Bake for 30 minutes. Remove foil and bake for a further 15-20 minutes until hot and bubbling and serve.
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