This zucchini and eggplant gratin is the perfect vegetarian side dish. You won’t need to be a vegetarian to love this dish. You just need to love melted cheese.

Ingredients

• olive oil cooking spray
• 250g zucchini, thinly sliced
• 370g eggplant, trimmed, thinly sliced
• 1 1/3 cups tomato pasta sauce
• 1 cup grated mozzarella cheese

Method

Preheat grill on medium-high. Grease a 4cm-deep, 4 cup-capacity, flame-proof dish.

Spray both sides of zucchini and eggplant slices with oil.

Heat a non-stick frying pan over medium heat. Cook, in batches, for 2 minutes each side or until lightly browned and soft. Transfer to a plate.

Layer one-third of the eggplant, zucchini, sauce and cheese in a Repeat with remaining eggplant, zucchini, pasta sauce and cheese.

Grill for 5 minutes or until the mozzarella cheese is melted and lightly browned. Serve.

Note

• This recipe works well on the barbecue or pre-baked and heated up when needed.
• You could vary this recipe, depending on what vegetables are in season.