Eggplant parmigiana | Sanitarium Health Food Company

Ingredients

• 750g eggplant, sliced lengthwise into 1cm-thick slices
• 500g zucchini, thinly sliced lengthways
• Olive oil cooking spray
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 x 700g jar tomato pasta sauce
• 350g ricotta cheese, crumbled
• 1 cup basil leaves, chopped
• ¼ cup pine nuts
• ¼ cup Parmesan cheese, grated