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Signs of the Times Australia / NZ edition — lifestyle, health, relationships, culture, spirituality, people — published since 1886 |
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Signs of the Times Australia / NZ edition — lifestyle, health, relationships, culture, spirituality, people — published since 1886 |
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| - Preparation Time: | 30 minutes | - Per Serve: | 1605 kJ (385 cal). Protein 16 g. Total 1115 kJ (265 cal). Protein 13 g. Total fat 16 g. Saturated fat 5 g. Carbohydrate 15 g. Total sugars 13 g. Sodium 600 mg. Potassium 815 mg. Calcium 245 mg. Iron 2.1 mg. Fibre 7 g. |
| - Cooking Time: | 1:15 hours | ||
| - Serves: | 6 | ||
1. Preheat oven to 180ºC. Heat a large non-stick frying pan over mediumhigh heat. Spray eggplant and zucchini on both sides with oil. Cook, in batches, for 2–3 minutes on each side, spraying with oil during cooking, until golden and just tender. Transfer to plate.
2. Heat oil in the pan over medium-high heat. Add onion and garlic. Cook, stirring often, for 3–4 minutes until tender. Add tomato sauce and water. Simmer for 2 minutes. Set aside.
3. Combine ricotta and basil in a bowl. Arrange half the eggplant and zucchini in a large (8-cup) greased baking dish. Sprinkle with half the ricotta mixture and pine nuts. Spoon over half the tomato sauce. Repeat layering, reserving some pine nuts for the top. Sprinkle with fetta cheese and finish with pine nuts. Cover with foil. Bake for 30 minutes. Remove foil and bake for a further 15–20 minutes until hot and bubbling and serve.
For further information on healthy eating, please contact Sanitarium Nutrition Service
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Extract from Signs of the Times, June 2010.
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Love Your Food, But . . .
Eggplant and Zucchini Parmigiana
This article comes from a
regular column in
Signs
of the Times.
