Ingredients
Scale
3 large eggplants
2 tbsp olive oil
220g fontina cheese (I use mozzarella if you cant find fontina)
3 tbsp freshly grated parmesan cheese
85g ricotta cheese, crumbled
Handful basil leaves
For the Tomato Sauce:
600g tinned tomatoes
2 garlic cloves, crushed
1 tbsp olive oil
Instructions
Method:
- Preheat oven to 200 degrees
- To make the tomato sauce, simmer the tomatoes in a saucepan over medium heat for 2 minutes. Remove from the heat and stir in the garlic and olive oil. Season with salt and set aside.
- Heat the grill to medium.
- Place the eggplant onto lightly greased baking trays, drizzle with the olive oil and sprinkle with sea salt and freshly ground black pepper.
- Grill for 2-3 minutes on each side, on until golden and softening.
- Loosely cover with cling film and leave to cool on the trays.
- To assemble the parmigiana, ladle a spoonful of the tomato sauce into the base of a 30cm round of ovenproof dish.
- Layer one-third of the eggplant on top, add half the fontina and a light covering of parmesan. Repeat.
- Top with the remaining tomato sauce and eggplant, and finish with the ricotta, basil and a generous sprinkling of parmesan.
- Cover with foil and bake for 20 minutes, then remove the foil and bake for a further 30 minutes, or until golden and bubbling.
- Leave to stand for a few minutes before serving.
Notes
CCA’s recipes are not tailored to individual requirements. Please review recipes to ensure they are appropriate for you from an IBD and broader diet perspective. If you think the consumption of certain foods leads to uncomfortable digestive or other symptoms, please speak to your health care professional. Consider connecting with a specialist GutSmart Dietitian and/or Psychologist.
- Prep Time: 10-15 Minutes
- Cook Time: 65-75 Minutes
- Diet: Vegetarian