Eggplant Parmigiana

Eggplants are a great source of many vitamins and minerals, high in fibre and are a great source of phytonutrients. You will be pleased to know that they are actually on the “clean fifteen” list of fruit and vegetables which means they have the least amount of pesticide residue found on them. Enjoy this eggplant parmigiana as main or side dish.

Eggplant Parmigiana

Servings

4

servings
Prep time

45

minutes

Ingredients

  • 2 eggplants, sliced thinly

  • 1 onion, diced

  • 4 garlic cloves, diced

  • 1 jar organic passata sauce

  • 1 can of organic cherry tomatoes (or use fresh ones)

  • Extra virgin olive oil

  • Bunch of basil, chopped

  • 150g fresh mozzarella

  • 1 cup grated parmesan

  • Salt & pepper

Directions

  • Pre-heat the oven to 180 degrees Celsius on fan bake. Pre-line a baking tray with baking paper. Thinly slice the eggplant and place onto the tray. Drizzle with olive oil and bake in the oven for 20 minutes until cooked.
  • While the eggplant is cooking, heat a saucepan over medium heat with 1-2 tbsp olive oil. Saute the garlic and onions for five minutes. Pour the passata sauce and the canned cherry tomatoes in the saucepan and leave to simmer on low until the eggplant is cooked.
  • Layer the eggplant with the eggplant first, pour some pasta sauce on top, sprinkle with parmesan cheese and chopped basil. Then repeat until you have 2-3 layers. Chop the fresh mozzarella in half and place on top of eggplant. Season to taste. Bake in oven for 20-25 minutes.

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