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|2||Eggplant, sliced into 2cm-thick rounds|
|2 cups||Cottage cheese|
|1||Salt & freshly ground pepper|
|100 g||Mozzarella cheese, thinly sliced|
|2||Tomatoes, Thickly sliced|
- Heat a chargrill or barbecue on high. Brush eggplant slices with oil and cook for two to three minutes on each side to brown.
- Heat oven to 200 degC. Season cottage cheese with salt and pepper. Lightly oil a baking dish, then place half the eggplant slices in the dish, top with a little cottage cheese and cover with a second slice of eggplant.
- Repeat layers, then top each stack with a slice of mozzarella, prosciutto and a slice of tomato.
- Drizzle with olive oil and bake for 20 minutes or until golden brown and heated through. Garnish with fresh basil.
Tip: A salting process used to be recommended to remove bitter and indigestible juices from eggplant as it was often over-mature. However, with the young, tender eggplants that are now available, this is no longer necessary.