Baked Eggplant & Zucchini

1. 1

   Spray eggplant and zucchini slices with oil, and cook in a frying pan or on a grill plate over a medium heat for 3-4 minutes each side, until golden.

2. 2

   Remove to a paper towel lined plate.

3. 3

   Spray pan with oil, and cook onion over low heat until softened.

4. 4

   Add tomato sauce.

5. 5

   Bring to the boil, reduce heat and stir through basil and pepper to taste.

6. 6

   Layer the eggplant slices in the base of a 20 x 30 cm oven proof baking dish.

7. 7

   Spoon over 1/2 of the tomato mixture, and then top with the zucchini slices.

8. 8

   Cover with remaining tomato sauce, then scatter over the combined crumbs and cheese.

9. 9

   Bake at 180 degrees C for 15 minutes, or until golden.

* Per serving · 4 servings · Values may vary.

No additional tips available.