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.
Ingredients:
1 large eggplant sliced into large ‘coins’, 1-2cm thick
1 tablespoon extra virgin olive oil
2 x tins (400g/14oz) cherry tomatoes
2 teaspoons paprika
1/4 cup basil
2 tablespoons balsamic vinegar
1 cup parmesan cheese
Instructions:
1.Preheat oven to 190˚C/375˚F
2.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
3.Place in the oven for 45 mins – 1 hour. Top with basil leaves to serve.
