Ingredients
olive oil cooking spray
250g zucchini
thinly sliced
370g eggplant
trimmed, thinly sliced
1 cup tomato pasta sauce
1 cup grated mozzarella cheese
Allergy Advice
Contains Dairy
Contains Gluten
Contains Soy
Equipment
- 1 flame-proof dish
- 1 non-stick frying pan
- 1 grill
Instructions
- 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 the prepared dish. Repeat with remaining eggplant, zucchini, pasta sauce and cheese to create two more layers.
- Grill for 5 minutes or until the mozzarella cheese is melted and lightly browned. Serve.
Notes
Tip
This recipe works well on the barbecue or pre-baked and heated up when needed.
Variation
You could vary this recipe, depending on what vegetables are in season.
