Eggplant Au Gratin
( SERVES 2 )
If you have any leftover eggplant, keep it to make a sauce for grills. Microwave it until soft, then mash the pulp together with a little garlic, olive oil, salt and pepper.
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|1 to brush||Olive oil|
|400 g||Canned tomatoes, in juice|
|1 tbsp||Fresh thyme, chopped|
|2 cloves||Garlic, crushed|
|1 to taste||Freshly ground black pepper|
|¾ cup||Tasty cheese|
|2 tbsp||Parmesan cheese|
- Slice the eggplant into 5mm rounds. Brush both sides with oil. Place in a baking dish, cover and microwave on high power for about one minute, until just soft. Cool slightly.
- Mash the tomatoes until fairly smooth.
- Brush two one-cup ramekins with oil. Place one eggplant slice in each. Top with two tablespoons each of the tomato sauce and the tasty cheese. Repeat the layers until the ingredients are used.
- Cover loosely and microwave on 75 per cent power for about four minutes until hot and bubbly. Sprinkle the tops with Parmesan cheese.
Tips: They may be browned under the grill. Garnish with thyme. Excellent served with crusty bread and a salad. This dish can be cooked, then reheated