Vegetarian

Eggplant, chard and fetta slice is for Lunch.

Eggplant, chard and fetta slice takes 20 minutes to prepare.

Eggplant, chard and fetta slice takes 40 minutes to cook.

Eggplant, chard and fetta slice makes 4 servings.

The ingredients for Eggplant, chard and fetta slice are:

450g eggplant,
olive oil spray (equ 1tsp)
2 tsp olive oil
1/2 leek, finely shredded
400g chard (silverbeet) leaves only
100g fetta cheese (low fat) crumbled
1/2 cup ricotta cheese (low fat)
1/2 cup cottage cheese (low fat)
1/3 cup parmesan cheese, shredded
2 eggs, lightly beaten
1 Tbs Italian seasoning
11/2 tsp ground nutmeg
freshly ground black pepper (to taste)

Here is how you make Eggplant, chard and fetta slice:

Preheat oven 180CSlice the eggplants lengthways in 1cm slices, place on a flat baking sheet, lined with baking paper. Spray with olive oil on both sides.Cook for 20 mins on each side until golden, Remove from oven and coolReduce oven temperature to 165CUse the cooled slices of eggplant to line the base of a baking tin (any left over can be used on the top of the cheese mixture)Make filling:Remove the hard white stem from the chard and shred leaves. Cook the leaves in a large pan of boiling water for 2 minutes or until bright green and wilted. Drain and rinse under cold water. Squeeze out excess water from chard and shred finely.Wash leek very well. Shred.In a non stick pan, heat the oil and add shredded leek, Saute until softened.In large mixing bowl mix together the leeks, chard, feta cheese, ricotta cheese, cottage cheese, parmesan cheese, eggs, seasoning, nutmeg and pepper Spread the filling evenly over the eggplant base.If there are any eggplant left over from the base they can be used to decorate the top.(put them on 1/2 way through cooking or they will burn)Cook 165C for 45 min or until set through and browned on topRemove from oven and allow to stand for at least 10 min before cutting..Can be served with a fresh tomato sauce.Serves 4Number of Servings: 4Recipe submitted by SparkPeople user EMMABE1.

The nutritional information for Eggplant, chard and fetta slice is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 265.2

• Total Fat: 14.3 g
• Cholesterol: 134.4 mg
• Sodium: 751.9 mg
• Total Carbs: 15.9 g
• Dietary Fiber: 6.1 g
• Protein: 17.3 g