Eggplant, Zucchini & Basil Ricotta Parmiagiana
- 750g medium eggplants, trimmed and cut into 1cm-thick slices
- 500g small zucchini, thinly sliced lengthways
- Olive oil cooking spray
- 1 tbsp 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
- ¼ cup pine nuts
- 50g low fat fetta cheese, crumbled
- Preheat oven to 180°C. Heat a large non-stick 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 and water. Simmer for 2 minutes. Set aside.
- Combine ricotta and basil in a bowl. Arrange half the eggplant and zucchini in a large (8 cup) 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.
Serves 6
Preparation time: 30 minutes
Cooking time: 1 hour 15 minutes