Easy Eggplant Parmigiana
I tell you what I love? A super easy BUT tasty dinner! And this one tray easy eggplant parmigiana made by the talented and inspiring Lyndi Cohen, is JUST that.
I had the pleasure of taste testing this when Lyndi was developing the recipe, so I can tell you first hand that it's DEEELICIOUS.
Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
Yield: 4
Authoradmin
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.
Ingredients
Directions
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.
written for you by
Melissa Eaton
A university qualified Nutritionist (BSc ANutr.), teacher and research assistant from Sydney, Australia.
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