Cook with Barb

Not a fan of eggplant normally but this was absolutely divine and I didn’t miss not having the mince.

Serves 4

• 1/2 Eggplant cut into round slices
• Leftover paleo cafe cookbook tomato sauce
• 1/2 jar slendier zucchini and Eggplant sauce
• 1 cauliflower cheese sauce packet plus 1.5 cups milk and 1/2cup cheese with the sachet.
• 1/3cup Breadcrumbs
• 2 handfuls grated Parmesan cheese

Method

1. Preheat oven 180*c
2. Slice Eggplant in rounds
3. Layer the leftover sauce in the bottom of the casserole dish .
4. Place Eggplant evenly on top of the sauce. Some pieces may need to be cut in half to fit.
5. Make cheese sauce by whisking sachet contents with milk in a jug. (I don’t add cheese yet)
6. Pour cheese sauce over top of Eggplant.
7. Sprinkle Breadcrumbs on top then top with parmesan
8. Bake for 20 minutes.
9. Serve with garden salad or on its own.