EGGPLANT PARMY
Prep time: 30 minutes
Cook time: 60 minutes
INGREDIENTS
- 2 large eggplants
- Extra virgin olive oil
- 1/2 brown onion
- 1 cup cottage cheese
- 1 1/2 cups light cheese
- 1/2 cup Parmesan cheese
- 1 cup basil + extra to serve
- 1 can mixed herb diced tomatoes
- 1 tbsp tomato paste
- 1/4 cup water
- 1/4 cup bread crumbs
- Lots of mixed herbs
- Salt and pepper
INSTRUCTIONS:
- Preheat your oven to 200°C (390°F)
- Cut the eggplants in half and scoop out the centers, dicing the flesh like a mango. Set the scooped eggplant aside in a bowl, then place the eggplant halves cut-side up on a lined baking tray.
- Drizzle olive oil over the eggplants, rub it in, and sprinkle with mixed herbs.
- Bake in the oven for 30 minutes or until the centres are soft and easily pierced with a fork.
- While the eggplants are baking, heat a drizzle of olive oil in a pan and sauté the onion until translucent. Add the diced eggplant and cook for 5-10 minutes, until soft.
- Stir in the basil, cottage cheese, three-quarters of the can of diced tomatoes, tomato paste, and water. Mix well and let it simmer until the eggplant is fully cooked.
- In a small bowl, combine the breadcrumbs with salt, pepper, and 1 teaspoon of mixed herbs.
- Once the eggplants are done, carefully remove them from the oven. Spread the remaining diced tomatoes on the bottom of the tray, then place the eggplant halves back in.
- Fill each eggplant half with the cheese mixture and top with the breadcrumb mixture and any leftover cheese.
- Bake on the grill setting for 10 minutes, or until the cheese is melted and the top is slightly crispy.
NOTES:
This sounds a lot more complicated than it was.
Next time I am going to add lentils to boost the protein content
