Ingredients (serves 4):
- 3 eggplants
- olive oil cooking spray
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 400g can diced tomatoes
- 1 teaspoon balsamic vinegar
- Good pinch sugar
- 300g low-fat ricotta cheese
- Good pinch nutmeg
- ½ cup basil leaves, chopped
- ½ cup grated tasty cheese
Method:
- Preheat oven to 180°C. Grease 2 oven trays.
- Slice eggplant into 1cm-thick rounds. Spray both sides lightly with oil and arrange in a single layer on oven trays. Roast for 20 minutes, turning after 10 minutes, or until tender and golden. Set aside to cool.
- Heat oil in a saucepan over medium heat. Add onion and cook for 5 minutes or until light golden.
- Add garlic and cook, stirring, for 1 minute.
- Add tomatoes and bring to the boil. Reduce heat to low. Simmer for 10 minutes or until sauce thickens slightly.
- Stir in vinegar, sugar and salt and pepper.
- Place ricotta, nutmeg, basil and salt and pepper in a bowl. Mash until well combined.
- Grease a 6cm deep, 20cm (base) square ovenproof dish. Arrange a layer of eggplant over base, overlapping to cover.
- Spread a third of the tomato sauce over eggplant. Sprinkle half the ricotta mixture over tomato sauce.
- Top with another layer of eggplant and press down gently with your palm. Spread with half the remaining tomato sauce.
- Top with the remaining ricotta and eggplant. Finish with a layer of sauce. Sprinkle with cheese. Bake for 20 minutes.
- Serve.