You won’t miss meat with this vege delight! Plump aubergine is the perfect vehicle for a scrumptious eggplant bake.
What you need
250g Anchor Cottage Cheese
75g Perfect Italiano Shredded Parmesan cheese
200g tomato pasta sauce or 2 diced tomatoes
200g Perfect Italiano Pizza Plus
Here's how it's done
Heat oven to 180°C.
Cut the top and bottom off the two eggplants then slice lengthways into six pieces.
Grill each plant slice on both sides for three minutes each.
Mix together Anchor Cottage Cheese and Perfect Italiano Shredded Parmesan with a little salt and pepper.
Dollop a spoonful of the cottage cheese mixture at one end of each eggplant slice and roll up before placing into a baking dish with the seam side down.
Top the rolled up eggplant with tomato sauce and sprinkle with Perfect Italiano Pizza Plus.
Bake in the oven for 15 minutes.
Want something more substantial? Try adding some shredded chicken, bacon or chorizo to the cottage cheese and parmesan mix. You could also try adding a little oregano or some dried herbs, or some dried or fresh chopped chillies for a spicy kick!