The eggplant slices can be baked in advance. Have the remaining ingredients prepared, ready for a fast meal in 5 minutes.
Ingredients
| 2 | Eggplants (Main) |
| 1 tsp | Flaky sea salt |
| 1 ½ cups | Tomato pasta sauce |
| 250 g | Fresh mozzarella |
| 1 cup | Baby spinach, chopped |
| 10 | Cherry tomatoes (Main) |
| ½ cup | Finely grated parmesan |
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Directions
- Preheat the oven to 220°C. Line a baking tray with baking paper.
- Trim the stalk ends from the eggplants. Cut each eggplant into 2-2.5cm-thick slices lengthwise. There should be 8 lengths. Place on the baking tray and sprinkle with the salt.
- Bake for 15 minutes until lightly golden. Remove and turn the oven setting to grill.
- Spread each eggplant slice with 2-3 tablespoons of the pasta sauce. Top with the mozzarella, spinach and cherry tomatoes. Sprinkle with the parmesan.
- Grill for about 5 minutes until bubbling. Serve hot.
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