Cheesy baked parmigiana with white sweet potatoes
Vegetarian
30 Min
pretty easy
4 People
Rating starstar_halfstar_borderstar_borderstar_border
Creamy roasted eggplants covered in a oregano and tomato sauce and topped with bubbly cheddar cheese. Served with golden wedges and fresh side salad.
1. Set oven to 220ºC. Wedge potatoes and toss on a lined oven tray with 1 tbsp oil, salt and pepper. Roast for 25 minutes, or until golden.

2. Halve each eggplant down the middle, lengthways. Slice diagonal cuts deep into the cut side of flesh. Repeat in opposite direction to make a diamond pattern. Toss with 1 tbsp oil, place face-down in a baking dish. Roast in oven for 15 minutes.

3. Rinse and thinly slice spinach. 
Combine crushed garlic, crushed tomatoes and 1 tsp oregano. Season with salt and pepper.

4. Turn eggplants face-up, scatter over spinach and pour over tomato sauce. Crumble cheese on top. Return to oven for 10 minutes.

5. Slice capsicum, ribbon (or grate) carrot. Toss with mesclun leaves, 1 tbsp vinegar and 1 1/2 tbsp olive oil. Set aside.

6. Divide wedges, baked parmigiana and salad between plates to serve.

Notes:
You can also scatter over 2 tbsp of any leftover lupin flakes to make a crust on the cheesy eggplants.
white sweet potato 1kg
Baby eggplants 3
English spinach 1/2 bunch
garlic 1 clove
crushed tomatoes 400g
cheddar cheese 1 block (150g)
Red capsicum 1
carrot 1
Mesclun leaves 1/2 bag (100g)

From your pantry:
oil (for cooking + olive), salt, pepper, dried oregano, red wine vinegar