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Easy Eggplant Parmigiana

Yields1 Serving

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.