Ingredients

1 jar chargrilled eggplant
1 zucchini, finely chopped
1/2 onion, finely chopped
1 teaspoon crushed garlic
150g lean beef mince
1 X 400g cans diced tomatoes
1 teaspoons dried oregano
200g low fat ricotta
1 eggs
Pinch pepper
20g mixed salad leaves

Method

1. In a non-stick pan over medium heat, cook zucchini, onion and garlic stirring occasionally for 4 minutes. Add mince and cook, stirring, for 2 minutes.
2. Add tomatoes, oregano, pepper and 1/4 cup water to pan. Bring to a simmer and cook for 5 minutes.
3. Layer half of the drained eggplant over base of a small baking dish. Cover with mince mixture, and top with remaining eggplant. In a small bowl, combine ricotta and egg, then spread over eggplant. Bake for 20 minutes.
4. Serve with salad leaves.

Download the Quick Eggplant Parma PDF. If you have trouble downloading this file, right click the link and choose “Save target as…” and save to your computer.