Ingredients (4 servings)
- 2 tablespoons olive oil
- 1 large eggplant, thickly sliced quantity (3 cups)
- 600g Mince
- 200g mozzarella cheese, grated
- Mixed salad leaves
Heat oil in large frying pan over medium-high heat. Add eggplant. Cook for 5 minutes each side or until tender and golden. Preheat oven to 180C. Grease a 10cm deep, 9cm x 27cm (base) ovenproof dish. Place half the eggplant over the base of prepared dish. Spoon over half the mince. Repeat with remaining eggplant and mince. Sprinkle with cheese. Bake for 40 minutes or until heated through and cheese golden and melted (cover during cooking if top is browning too quickly). Serve with salad leaves.