Ingredients:

• 1 eggplant, finely sliced and quartered
• 1 1/2 Tbsp salt
• 4 Tbsp extra virgin olive oil
• 1 cup tomato sauce
• 150 g Loprofin Penne Pasta
• 1/3 cup low protein cheese
• Salt and pepper
• 5 fresh basil leaves

Method:

1. Place the eggplant quarters in a colander, sprinkle with salt and allow to rest for 30 minutes. Rinse and pat dry.
2. Fry the eggplant in the olive oil in 2 batches until soft and golden. Set aside and keep warm.
3. Pour the tomato sauce in a saucepan and heat through.
4. Meanwhile, cook the Loprofin Penne as per packet instructions, drain and reserve some of the cooking water.
5. Add the pasta into the heated tomato sauce. If the pasta is a little sticky, loosen it with the reserved cooking water.
6. Transfer to a serving platter, spoon over any remaining sauce and place the eggplant on top.
7. Shred the basil on top and sprinkle with the low protein cheese.
8. Season with salt and pepper. 
9. Drizzle with some extra virgin olive oil.

Serves 2