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Easy Eggplant Parmigiana

5 mins

50 mins

4 Servings

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:

Instructions:

• 1.Preheat oven to 190˚C/375˚F
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• 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
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• 3.Place in the oven for 45 mins – 1 hour. Top with basil leaves to serve.
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