500g eggplant, trimmed
2 tablespoons olive oil
340g packet Black Bean Beetroot Burger (4 burgers)
350g jar roasted vegetable stir-through pasta sauce
400g can cherry tomatoes in juice
1 cup grated pizza cheese
Steamed green beans and broccolini, to serve
Cut eggplant into eight x 1cm thick slices. Season with salt and pepper.
Heat oil in a large, non-stick frying pan over a medium heat. Add eggplant in a single layer. Cook for about 3 to 4 minutes on each side, or until tender. Remove.
Place burgers in a single layer over base of an oiled, large, ovenproof dish (10-cup capacity). Top with eggplant. Pour over combined sauce and tomatoes. Sprinkle with cheese.
Cook in a hot oven (200C) for about 25 minutes, or until cheese is golden brown. Remove.
Serve with steamed beans and broccoli.
TIP! Any vegetable burgers can be used in this recipe. If your pan isn’t large enough to cook the eggplant in one layer, you’ll need to cook it in two batches.