Eggplant and pesto stacks.
Cook time: 35 mins | Prep time: 10 mins | Makes: 6
Ingredients.
1 eggplant, medium, sliced into 1cm rounds
1/3 cup basil pesto
1/2 cup tomato and basil sugo or traditional Italian sauce (store bought).
1/2 cup herbed bread crumbs. Recipe below.
salt and pepper to taste
Garnish:
Basil leaves
Method.
1. Preheat oven to 180°C fan forced (350°F). Grease a standard muffin tray with spray oil.
2. Layer each muffin hole with one of the smaller eggplant slices, 1/2 a teaspoon of basil pesto, and 1/2 a teaspoon of tomato sugo. Repeat again with the eggplant, pesto and sugo.
3. Add the final eggplant slice and add 1 teaspoon of sugo, sprinkle breadcrumbs, salt and pepper and bake for 35 minutes.
4. Rest for 5 minutes. With a spoon, scoop onto a serving platter and garnish with basil leaves
Make in advance and simply reheat. Will last for 3 days refrigerated.
Herbed breadcrumbs.
Cook time: 5 mins | Prep time: 10 mins | Makes: 1 cup
Ingredients.
50g stale Gluten free bread (can use any stale bread)
2 garlic cloves, minced
1/3 cup fresh rosemary
1/2 cup parsley leaves
pinch of salt
cracked pepper
1 lemon - juice and zest
1/3 cup extra virgin olive oil
Method.
1. In a food processor whiz the bread, garlic, rosemary and parsley, salt, pepper, lemon juice and zest.
2. Tip the mixture into a frying pan with olive oil and cook for 5 minutes on medium heat.
3. Keep in an airtight container for 4 weeks in the freezer.
