Eggplant parmigiana

Name: Eggplant parmigiana
Cook time: 25 min
Yield: 4

with balsamic roasted vegetables

Ready in around 25 mins

RECIPE FACT:

Did you know, eggplants were named after birds eggs in the 17th century as they were originally white in colour.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210⁰c (fan bake).
1. TO COOK THE VEGETABLES:

Line an oven tray with baking paper. Slice the stalk end off the eggplants and discard. Slice the eggplants into 1 cm slices lengthways and place on the oven tray. Peel the red onions and cut into 1 cm thick wedges then add to the tray along with the steamed potatoes. Drizzle the vegetables with oil and season well with salt and pepper. Place the tray in the oven and bake for 15 mins.
2. TO COOK THE GREEN BEANS AND ASSEMBLE THE PARMIGIANA:

Trim the ends off the green beans. Once the vegetables have been cooking for 15 mins, remove the oven tray from the oven. Evenly spoon the ragout sauce over each eggplant slice and sprinkle with mozzarella crumb over the top of the sauce. Add the green beans to the tray and place back in the oven for a further 10 mins until the crumbs are golden.
3. TO ASSEMBLE:

Place eggplant parmigianas onto a plate. Place vegetables into a large salad bowl with the baby leaves and balsamic dressing. Toss gently to combine.
TO SERVE:

Add balsamic dressed vegetables to plates. Serve with eggplant parmigianas and sprinkle with toasted sunflower seeds.