Cheesy baked parmigiana with white sweet potatoes
Creamy roasted eggplants covered in a oregano and tomato sauce and topped with bubbly cheddar cheese. Served with golden wedges and fresh side salad.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Baking dish
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Grater
- Peeler
- Plate
Ingredients
- white sweet potato 1kg
- Baby eggplants 3
- English spinach 1/2 bunch
- garlic 1 clove
- crushed tomatoes 400g
- cheddar cheese 1 block (150g)
- Red capsicum 1
- carrot 1
- Mesclun leaves 1/2 bag (100g)
- oil (for cooking + olive), salt, pepper, dried oregano, red wine vinegar
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