Cook time: 35 mins | Prep time: 10 mins | Makes: 6

Ingredients.

  • 1 eggplant, medium, sliced into 1cm rounds

  • 1/3 cup basil pesto

  • 1/2 cup tomato and basil sugo or traditional Italian sauce (store bought).

  • 1/2 cup herbed bread crumbs. Recipe below.

  • salt and pepper to taste

Garnish:

  • Basil leaves


Method.

1. Preheat oven to 180°C fan forced (350°F). Grease a standard muffin tray with spray oil.

2. Layer each muffin hole with one of the smaller eggplant slices, 1/2 a teaspoon of basil pesto, and 1/2 a teaspoon of tomato sugo. Repeat again with the eggplant, pesto and sugo.

3. Add the final eggplant slice and add 1 teaspoon of sugo, sprinkle breadcrumbs, salt and pepper and bake for 35 minutes.

4. Rest for 5 minutes. With a spoon, scoop onto a serving platter and garnish with basil leaves

Make in advance and simply reheat. Will last for 3 days refrigerated.

Herbed breadcrumbs.

Cook time: 5 mins | Prep time: 10 mins | Makes: 1 cup

Ingredients.

  • 50g stale Gluten free bread (can use any stale bread)

  • 2 garlic cloves, minced

  • 1/3 cup fresh rosemary

  • 1/2 cup parsley leaves

  • pinch of salt

  • cracked pepper

  • 1 lemon - juice and zest

  • 1/3 cup extra virgin olive oil

Method.

1. In a food processor whiz the bread, garlic, rosemary and parsley, salt, pepper, lemon juice and zest.

2. Tip the mixture into a frying pan with olive oil and cook for 5 minutes on medium heat.

3. Keep in an airtight container for 4 weeks in the freezer.

Enjoy! Amanda x

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