Ingredients

120g of grated hard cheese (e.g. mozzarella)
1 cup eggplant, cut into round slices
1 teaspoon garlic, minced
1/3 cup sun dried tomatoes, chopped
1 teaspoon sage, chopped
Fresh chopped basil

Method

Coat both sides of eggplant with olive oil. Brush both sides with minced garlic. Place eggplant on an oven tray under preheated griller and cook for two minutes or until golden brown (each side). Then lay eggplant rounds into shallow casserole and sprinkle each round with sage, sun dried tomatoes and cheese. Return to griller and cook for two minutes or until golden brown. Garnish with fresh chopped basil.

Protein content per serve: 30g
Serves 1