Cuisine High Calcium, High Fiber, Low Carbohydrate, Mediterranean, Salads & Vegetables, Vegetarians
Servings 4People
Ingredients
1pcLarge EggplantSliced in 1 cm pieces
2TbspMilkLow-fat
1/4cupPlain Flour
1TbspSesame Seeds
100gMushroomsSliced
3pcsMedium TomatoesSliced
4pcsGourmet PotatoesSliced
1TbspFresh BasilChopped
1cupBreadcrumbs
1/4cupParmesan CheeseGrated
2pcsZucchiniGrated
1pcButterMelted
1Olive Oil Spray
Instructions
Place eggplant in a bowl and cover with boiling water. Allow to stand for 15 minutes. Drain and pat dry. Dip one side of the eggplant in milk then combined flour and sesame seeds. Slighly spray an eggplant with oil. Cook under the grill for 2 minutes each side or until lightly browned. Place half the eggplant in a shallow ovenproof dish. Top with mushrooms, tomatoes and potatoes. Sprinkle with basil.
Combine breadcrumbs and cheese in a small bowl. Sprinkle half the mixture over potatoes. Top with zucchini and spring onions. Cover with remaining eggplant and top with remaining breadcrumb mixture. Drizzle with butter. Bake in moderate oven for 30-40 minutes or until golden.