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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.


  • 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


  • 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.