Eggplant, Potato, and Mozzarella Bake
This one-pot wonder is rich enough to satisfy vegetarians and meat-eaters alike. Using a good quality store-bought sauce makes it a cinch to prepare, and the addition of a simple green salad makes for a quick and easy weeknight meal.
Ingredients
2 eggplants, sliced into 1cm rounds
600g Agria potatoes, peeled and thinly sliced
½ cup cream
½ cup crème fraîche
1 pack Farro Kitchen red wine tomato pasta sauce
1 cup grated mozzarella
½ cup panko crumbs
50g parmesan
Olive oil for drizzling
Method
Preheat the oven to 180°C
Line two trays with baking paper. Brush or spray the eggplant slices with olive oil, arrange them in a single layer on one of your prepared trays and roast for 25-30 minutes. On the other tray, arrange the potatoes in a single layer, drizzle with oil, and roast for 25-30 minutes
In a small bowl, whisk together the cream and crème fraîche and set aside
Place half the eggplant and half the potatoes in the base of a large baking dish. Add a third of the tomato sauce, then pour over half the crème fraîche mix and half the grated mozzarella. Repeat with a second layer of vegetables and a third of the tomato sauce, followed by the remaining crème fraîche mix and mozzarella. Drizzle over the remaining tomato sauce, scatter the panko crumbs and parmesan over the top, drizzle with a little oil and bake for 30 minutes or until bubbling
Serve with a green salad