Eggplant and tomato parmagiana | Recipes | WW Australia
Enjoy a tasty and delicious meal with your loved ones. Learn how to make Eggplant and tomato parmagiana & see the Points value of this great recipe.
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Cooking tools:
- Baking dish
- Nonstick skillet
- Chef's knife
- Cutting board
- Baking sheet
- Parchment paper
- Aluminum foil
- Oven
- Stove
- Plate
- Mixing bowl
- Wooden spoon
- Spatula
- Measuring cup
- Measuring spoon
Ingredients
- 1 cup(s) Dried breadcrumbs
- ¼ cup(s) Plain flour
- 2 medium, lightly beaten Egg(s)
- 1 large, thinly slied into rounds Eggplant
- 1 tbs Olive oil
- 1 medium, finely chopped Brown onion
- 2 clove(s), crushed Garlic
- ⅓ cup(s), torn Fresh basil
- 800 g, (2 x 400g cans) Canned diced tomatoes
- ½ cup(s), grated, grated Extra light cheddar cheese
- 2 tbs Grated parmesan cheese
- 2 cup(s) Rocket
- 2 x 3 second spray(s) Oil spray
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