Baked eggplant

Serves 4 @ 4pp per serve

ingredients:

2 large eggplant
2 tbspn olive oil
1 egg, beaten
100g low fat mozzarella, sliced
100g fresh ricotta reduced fat
2 cloves garlic, crushed
450g tomatoes, peeled and chopped or 2 x227g cans tomatoes
1 tsp dried oregano
pinch raw sugar
salt and pepper

method:

Wash, trim and slice the eggplant, then lay the slices on a plate and sprinkle with salt. Leave for 30 minutes, then rinse thoroughly with water and pat dry.

For the sauce, warm the oil in a saucepan and add garlic. Cook for a few minutes, then stir in remaining ingredients and bring to a simmer. Cover and cook for 15 minutes.

Heat more oil in a frying pan. Dip eggplant slices in the egg and fry until lightly coloured on each side.

Layer eggplant slices, tomato sauce and mozzarella in a small greased oven-proof dish. Top with ricotta and bake for 20 minutes or until browned on top.

for F&H meal serving with bown rice / barley or wholemeal pasta (and add pro points)