Polpettes With Eggplant And Tomato - cooking recipe

Ingredients

1 medium eggplant, sliced crosswise into 6 slices
1 lb lean ground beef
1/2 cup plus 2 tbsp fresh whole wheat breadcrumbs
1 can (28 oz) tomato puree
2 None green onions, finely sliced
1 None egg, lightly beaten
2 None tomatoes, thickly sliced
1/2 cup grated Cheddar cheese
2 tbsp grated Parmesan cheese

Preparation

Preheat the oven to 400\u00b0F. Spray a large baking dish with oil. Rub eggplant slices with a pinch of salt each side. Let stand 15-20 mins, then rinse under cold water. Pat dry.
Combine ground beef, 1/2 cup of the breadcrumbs, 2 tbsp of the tomato puree, onions and egg in a large bowl. Shape evenly into 6 flattened patties.
Spray a large skillet with no stick cooking spray. Heat on high. Cook patties for 3-4 mins each side, until well browned. Transfer to prepared dish. Pour remaining tomato puree over patties. Top each with a slice of eggplant. Cover with foil.
Bake for 30 mins. Remove foil and top with tomato slices. Mix cheeses and remaining 2 tbsp breadcrumbs; sprinkle over top. Bake for further 8-10 mins, until cheese is golden.