Eggplant with tomato, basil and mozzarella

Fitness Expert

eggplant with a couple of slices of tomato and some torn basil on top. Sprinkle with combined cheeses.


  • 2 large eggplants, cut into 2cm-thick rounds
  • 600g store-bought Napolitana pasta sauce
  • 2-3 vine-ripened tomatoes
  • 2 tablespoons torn basil leaves
  • 1/3 cup (25g) grated Parmesan
  • 3/4 cup (35g) grated low-fat mozzarella
  • 2 tablespoons roughly chopped flat-leaf parsley
  • salt
  • olive oil spray


  1. Preheat oven to 190°C. Place eggplant rounds on paper towel. Sprinkle with salt and stand for 5 minutes. Rinse and pat dry with paper towel.
  2. Spray a non-stick frying pan with oil spray. Cook eggplant in batches over medium-high heat for 2 minutes on each side. Remove, set aside and continue cooking remaining eggplant.
  3. Spread pasta sauce over a large baking dish lined with baking paper. Lay eggplant over sauce. Top each round of eggplant with a couple of slices of tomato and some torn basil. Sprinkle with combined cheeses.
  4. Bake for 20 minutes or until cheese is golden and eggplant is soft. Sprinkle with parsley and serve with crusty bread.

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