Zucchini and eggplant gratin

Ingredients (serves 4)

• Olive oil cooking spray
• 250g zucchini, thinly sliced
• 370g eggplant, trimmed, thinly sliced
• 1 1/3 cups tomato pasta sauce
• 1 cup grated mozzarella cheese

Method

1. Heat a non-stick frying pan over medium heat. Spray both sides of zucchini and eggplant slices with oil. Cook, in batches, for 2 minutes each side or until lightly browned and soft. Transfer to a plate. Preheat grill on medium-high.
2. Layer one-third of the eggplant, zucchini, sauce and cheese in a greased 4cm-deep, 4 cup-capacity, flame-proof dish. Repeat with remaining eggplant, zucchini, pasta sauce and cheese.
3. Grill for 5 minutes or until cheese is melted and lightly browned. Serve.

Source

Super Food Ideas – June 2009, Page 30
Recipe by Emma Braz