Free Healthy Recipe - Eggplant and Fresh Tomato Parmagiana

Gluten free, Low carbohydrate, Low fat, Low GI, Low sugar, Wheat Free

This is a classic Italian dish traditionally made with a Napoli sauce (cooked tomato sauce). When the tomatoes are great quality GV tomatoes, this recipe maximises their freshness. Share this dish on an occasion like Australia Day.

Recipe courtesy of Goulburn Valley Tomatoes. Recipe prepared by Stefano di Pieri.

2 small-medium eggplant, sliced into 2cm disks
2 large tomato
2 large mozzarella, buffalo, sliced into 1 cm slices
4 leaves basil - fresh
100 grams parmesan cheese, grated
1 tsp olive oil, extra virgin

Preheat char grill to hot and preheat oven to 180 degrees.

Brush a small amount of oil onto each eggplant disk. Place each disk onto the char grill and cook until soft. Remove from the grill and place tomato slices onto each disk, adding eggplant and tomato alternately, finishing with a tomato layer making four layers. Place the mozzarella slices onto the tomato. Bake in the oven until the cheese is golden and melted. Remove and sprinkle with Parmesan.

Serves 4 as a snack or as part of a side dish for a BBQ or serves 1 as a main course, so multiply according to the number of people

Makes 4 servings (serve = snack/side dish)

Scale recipe to serves

Prep Time: 15 mins
Cooking Time: 15 mins
Ready in: 30 mins

Suitable for:
Entree, Finger Food, Side Dish
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Nutritional Information - Per Serve
Kj 709 kj
Calories 169 kcal
Fat 10 g
Saturated Fat 5.7 g
Total Carbohydrate 4.8 g
Total Protein 12.5 g
Fibre 3.8 g

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