Stacked Eggplant

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Stacked Eggplant

Yield 4

Author Lucy Tweed

Cook time

45 Min

Total time

45 Min

From the new book!!!

Ingredients

• 2 eggplants (aubergine)
• 2 teaspoons sea salt flakes
• 2 tablespoons extra virgin olive oil
• 260 g (9 1/4 oz) tomato passata (puréed tomatoes)
• 400 g (14 oz) tinned cherry tomatoes
• 3 garlic cloves, crushed
• 1 brown onion, peeled and sliced
• 100 g (3 1/2 oz) buffalo mozzarella cheese in water, sliced
• 100 g (3 1/2 oz) mozzarella cheese, sliced
• 500 g (1 lb 2 oz) frozen potato gnocchi
• 1 tablespoon dried oregano
• 1 tablespoon finely grated lemon zest
• 3/4 cup (45 g) panko breadcrumbs
• 1/4 cup (25 g) grated parmesan cheese
• 1 tablespoon extra virgin olive oil
• Optional: chilli if desired

Instructions

1. Preheat the oven to 200°C (400°F) fan-forced.
2. Slice the eggplants in half lengthways and score with slits 1 cm (1/2 inch) apart diagonally across the face. Season with half of the salt.
3. Brush a baking dish with half of the olive oil and place the eggplants cut-side down onto the dish.
4. Bake for 15 minutes, until the skin has begun to wrinkle and the flesh is soft.
5. Meanwhile, combine the passata, cherry tomatoes, 200 ml (7 fl oz) water, half of the garlic, and all the remaining salt in a bowl.
6. Heat the oil over medium–high heat in a large non-stick frying pan with a lid. Place the frozen gnocchi in a single layer into the pan. Add 2 tablespoons of water and cover. Cook for 10 minutes, until golden brown on the outside and fluffy on the inside.
7. Remove the eggplants from the dish and set aside.
8. Brush the remaining oil into the dish then place the sliced onion around the dish. Top with the passata tomato mixture then nestle the eggplants back in, this time cut-side up.
9. Return to the oven for 15 minutes, until the tomatoes begin to bubble around the edges.
10. In a separate bowl, combine the panko breadcrumbs, grated parmesan cheese, remaining garlic, oregano, and lemon zest. Set aside.
11. Remove the dish from the oven. Sprinkle the eggplants evenly with the panko crumb mixture and top with the sliced cheeses, alternating between fresh and dried ingredients.
12. Scoop a spoonful of the tomato mixture up onto the cheese, then return the dish to the oven for 10 minutes, until golden and bubbling.
13. Serve the cheesy eggplants with a spoonful of gnocchi and plenty of sauce scooped from the tray

Notes

First published in my book Every Night Of the Week VEG Aug 2023

Nutrition Facts

Calories

629

Fat

25 g

Sat. Fat

10 g

Carbs

82 g

Fiber

13 g

Net carbs

69 g

Sugar

16 g

Protein

23 g

Sodium

2073 mg

Cholesterol

44 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.