Food Snob Romesco eggplant stacks with feta and basil


2 eggplants
1 tub of Food Snob Romesco Sauce
200g Food Snob Bulgarian Cow Feta
1 bunch basil
½ cup grated parmesan


Preheat oven to 180ºC and line a baking tray with baking paper.

Carefully slice each eggplant into six slices.

From the middle lay the two slices on the tray, spread with Food Snob Romesco sauce, crumble over feta and lay over basil leaves, top with another slice of eggplant and repeat the Food Snob Romesco, feta and basil then top with the last slice of eggplant.

Sprinkle over the parmesan.

Repeat process with the other eggplant.

Place in the oven and cook for approximately 20 minutes or until eggplant is soft and the top is golden.

Serves: 4