2 packets Vegie Delights Meatless Meatballs
3 medium (950g) eggplant, sliced 1cm thick on the round
1/4 cup extra virgin olive oil
1/4 cup (50g) almond meal
1 cup fresh basil leaves
Tomato passata sauce:
1 tablespoon extra virgin olive oil
2 cloves garlic, peeled and finely sliced
3 cups tomato passata
1/2 teaspoon dried oregano
sea salt and black pepper
Heat oven to 180C and line 2 large baking trays with greaseproof paper.
Lay eggplant evenly over the 2 trays, drizzle with olive oil, season with sea salt and toss to coat, sprinkle with almond meal and place in oven to bake for 30 minutes.
Make the tomato passata sauce by warming olive oil with garlic on medium heat in a small saucepan for 1-2 minutes.
Add tomato passata, oregano and season, then simmer for 15 minutes.
Place Vegie Delights Meatless Meatballs on the tray when eggplant is halfway through its cook time and cook Meatless Meatballs for 15 minutes.
When ready to serve, a couple of spoonfuls of the tomato passata over the base of a serving platter, followed by half the cooked eggplant, half the Meatless Meatballs, half the basil leaves, repeat, season with black pepper and serve.