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Oven-baked eggplant slices, lavishly topped with Prego sauce and golden cheese. A hint of fresh basil completes the dish.

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Preparation

  1. Method

    1. Cut the eggplant lengthwise in half, score in a zig zag pattern and season with salt and pepper. 
    2. Pre-heat the oven to 180° C. 
    3. In a saucepan, heat 30 ml olive oil on medium heat. Sauté the onion until soft, then add garlic and sauté for 1 min. Add the Knorr Professional Prego Sauce, Knorr Professional Tomato Pronto and chilli, and simmer for 2 min. Turn off the heat and add the basil, keep the sauce aside. 
    4. In a hot pan, add the rest of the oil and sear the eggplant on the scored side first until golden brown, then the other side until slightly softened. Once done, remove from the pan and place scored side up on a baking tray. 
    5. Spoon over the prego-tomato sauce (80 ml each) over the eggplants and sprinkle with cheese and bake in the pre-heated oven for about 10 min until the cheese is golden brown in colour. 
    6. Sprinkle over basil leaves and serve on the left-over sauce hot along with a crusted bread.
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