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Easy Eggplant Parmigiana
- Total Time: 50 minutes
- Yield: 4 1x
- Diet: Gluten Free
Ingredients
Units
Scale
- 1 large eggplant sliced into large ‘coins’, 1-2cm thick
- 1 tbsp extra virgin olive oil
- 800 g cherry tomatoes
- 2 tsp paprika
- 1/4 cup basil
- 2 tbsp balsamic vinegar
- 1 cup parmesan cheese
Instructions
- Preheat oven to 190˚C/375˚F
- Drizzle oil into the base of a large tray. Add 1 tin of tomatoes then layer with eggplant. Add paprika, balsamic vinegar and basil on top then pour over the 2nd tin of tomatoes. Top with parmesan cheese
- Place in the oven for 45 mins – 1 hour. Top with basil leaves to serve.
Notes
You can use 1-2 tablespoons of dried oregano if you don’t have fresh basil. The tinned cherry tomatoes (as opposed to diced tomatoes) will make this dish especially beautiful.
- Prep Time: 5 mins
- Cook Time: 45 mins
