Ingredients
- ♡ 2 Tbls extra virgin olive oil
- ♡ 2 garlic cloves, crushed
- ♡ 1 x 400g cans diced Italian tomatoes
- ♡ ½ tspn dry oregano
- ♡ 3 small zucchini, grated
- ♡ ¼ cup fresh basil leaves
- ♡ 2 medium eggplant, cut into ½ cm thick round slices
- ♡ ¼ cup extra virgin olive oil extra
- ♡ 125g Parmesan cheese, finely grated
- ♡ To Serve: Garden Salad
Instructions
- ♥ Heat oil in a fry pan and add garlic, fry until aromatic. Add tomatoes, oregano and grated zucchini, stir to combine. Add basil and simmer 20 minutes until the zucchini is cooked.
- ♥ In the meantime prepare eggplant: You can use a fry pan but I used a sandwich press because it is quicker and needs less oil.
- ♥ Line the sandwich press with baking paper. Brush both sides of the eggplant with oil and arrange on the sandwich press. Place another sheet of baking paper on top. Press and cook until golden, remove and repeat with the other slices of eggplant.
- ♥ Layer eggplant rounds, spooning on sauce and sprinkle cheese between each layer. Top with cheese to taste.
- ♥ Serve with salad.
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