Baked Eggplant & Zucchini

• 1 medium eggplant, thinly sliced
• 2 large zucchini, thinly sliced
• spray olive oil
• 2 onions, finely sliced
• 500g tomato pasta sauce
• 1/2 cup fresh basil leaves, chopped
• black pepper
• 1 1/2 cups wholegrain breadcrumbs
• 1/4 cup KRAFT* 33% Less Fat Grated Parmesan Cheese Blend

1. Spray eggplant and zucchini slices with oil, and cook in a frying pan or on a grill plate over a medium heat for 3-4 minutes each side, until golden.
2. Remove to a paper towel lined plate.
3. Spray pan with oil, and cook onion over low heat until softened.
4. Add tomato sauce.
5. Bring to the boil, reduce heat and stir through basil and pepper to taste.
6. Layer the eggplant slices in the base of a 20 x 30 cm oven proof baking dish.
7. Spoon over 1/2 of the tomato mixture, and then top with the zucchini slices.
8. Cover with remaining tomato sauce, then scatter over the combined crumbs and cheese.
9. Bake at 180 degrees C for 15 minutes, or until golden.

eggplant, zucchini, olive oil, onions, fresh basil, black pepper, wholegrain breadcrumbs, parmesan cheese

Taken from www.kraftrecipes.com/recipes/baked-eggplant-zucchini-104032.aspx (may not work)