If you love grilled Eggplant then this Eggplant Parmigiana recipe is a must try! It’s just the right amount of flavour and texture. For those of you who love a good Parmi this is a great and delicious meatless version.
Pre heat oven to 200 degrees.
Line baking tray with baking paper. Slice Eggplant into thirds, lengthways. Place on tray and sprinkle with seasoning and drizzle with olive oil.
Cook for 20 minutes turning once.
When cooked leave on baking trays and top each with a tablespoon salsa and sprinkle with grated cheese.
Return trays to oven for another 10 minutes until cheese is golden brown.
Serve with steamed vegetables.
Recipe Hints and Tips:
- Eggplant Parmigiana is not suitable for freezing though can be kept in refrigerator for up to 3 days and reheated in oven at 150 oC for 15 minutes or microwave for 90 seconds.
- You can add other toppings like, mushrooms, pineapple or diced ham. Add these when topping with salsa.