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.
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)
| Prep Time: | 15 mins |
| Cooking Time: | 15 mins |
| Ready in: | 30 mins |
Suitable for: |
|
| Entree, Finger Food, Side Dish | |
Print version
Email recipe
More recipes
Previous page
| 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 |
Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
