Total Time
1hr 45mins
Prep 30 mins
Cook 1 hr 15 mins

Delicious flavours and more-ish servings!!

Ingredients Nutrition

Directions

  1. If you so wish you could salt your eggplant for 20-30 minutes to begin.
  2. To make filling, heat olive oil in large pan over med-high heat. Add the onions and garlic and cook for 5 minutes until soft but not coloured.
  3. Increase heat to high and add mince,stir occassionally, until browned.
  4. Reduce heat and add tomatoes, bay leaf, and the herbs and spices. Simmer uncovered for 35 minutes or until the mixture has thickened slightly.
  5. Rinse and pat dry the eggplant slices then brush with olive oil. Grill until browned on both sides. Set aside.
  6. Preheat oven to 200°C
  7. Place ricotta and feta in a bowl and mash until combined. Season with salt and pepper.
  8. Sprinkle 1/2 the breadcrumbs over the base of 21 x 26cm ovenproof dish. Lay half the eggplant slices over the breadcrumbs then spread the mince mixture over. Sprinkle with 1/2 the Parmesan then top with remaining eggplant.
  9. Spread the ricotta mixture over the eggplant. Sprinkle with remaining breadcrumbs and Parmesan.
  10. Bake in preheated oven for 40 minutes or until heated through and golden.
  11. Remove from oven and cool slightly before serving.

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