Sort ingredients
justin.pellis
QR Code
Listen
PdfSlice the eggplant and zucchini lengthways into roughly 1-2cm thick. Lay them on separate baking trays (the zucchini doesnt need as long as the eggplant). Drizzle with plenty of olive oil and salt and roast the eggplant at 375F for 30 minutes and the zucchini for 20.
Meanwhile, fry shallot in olive oil for a couple of minutes and then add minced garlic and fry for another minute or so. Add in your tomatoes, fill the can half way with water and add this in too. Bring to a boil and simmer until the veg is ready. Blend cottage cheese in food processor until smooth.
In a 9x9 ovenproof dish, lay eggplant then a layer of tomato sauce, some slices of mozzarella and cottage cheese and basil. Top this with a layer of zucchini, tomato sauce, mozzarella slices cottage cheese and basil. Repeat the process until you run out of ingredients, leaving the top layer as eggplant without any sauce. Top this with mozzarella and then grate over the parmesan. Bake the whole thing in the oven for about 20-25 minutes until bubbling and delicious. Enjoy!