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.
Method
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Pre heat oven to 200 degrees.
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Line baking tray with baking paper. Slice Eggplant into thirds, lengthways. Place on tray and sprinkle with seasoning and drizzle with olive oil.
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Cook for 20 minutes turning once.
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When cooked leave on baking trays and top each with a tablespoon salsa and sprinkle with grated cheese.
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Return trays to oven for another 10 minutes until cheese is golden brown.
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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.
