Tomato and eggplant stack
This is a great way to use delicious beefsteak tomatoes and eggplant.
2 large tomatoes
1-2 Tbsp canola oil
¼ cup grated Parmesan cheese
4 slices ciabatta, grilled
1-2 cups rocket leaves
olive oil to drizzle
Slice each tomato into four horizontally.
Slice eggplant into 8 slices.
Heat a little oil in a heavy-based pan, add eggplant slices and cook until just soft.
Stack tomato and eggplant slices into four stacks.
Sprinkle with Parmesan cheese.
Place under a hot grill until cheese sizzles.
Place each stack on a piece of ciabatta.
Serve with rocket drizzled with olive oil.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||2.8g|