Preheat grill to high (or heat an oven to 200°C). Lightly grease a small shallow baking tray and place under grill (or into oven) to warm.
Spray eggplant slices lightly with oil and cook in fry pan, turning, until lightly browned on both sides.
Spoon pasta sauce into a microwave-safe bowl and cover. Microwave on High for 1 minute or until warmed through.
While pasta sauce heats up, roughly chop basil. .
Carefully remove tray from grill or oven, place 4 eggplant slices across the base. Top each slice evenly with 2 tbsp pasta sauce; 1 tbsp mozzarella and sprinkle of basil. Repeat layering 3 more times, finishing with mozzarella.
Return to grill or oven, 5-10 mins, until warmed through and golden on top. Serve topped with extra basil.
Top tip:
Make individual 4x1 or 2x2 serve portions and freeze. Great for lunches or another meal on the go!
Refer to labels for allergen and other product information.
- Cooking oil spray
- 2 large eggplants; halved lengthways; cut again to
- make 16 total slices
- 500g jar of tomato pasta sauce (Dolmino classic tomato)
- 1/2 cup fresh basil leaves
- 200g BioCheese (my® life), mozzarella shred pizza
