Eggplant Parmigiana With Salad

13 Ingredients

Number of servings

2 eggplant , halved lengthways
4tablespoons olive oil
1 shallot, finely diced
400grams diced tomatoes
2 clove garlic, minced
1/3 cup breadcrumbs
50grams parmesan, grated (or romano cheese )
1/2 cup grated tasty cheese
1teaspoons basil, gourmet garden lightly dried
4 slice mozzarella cheese, sliced in half
pinch salt & pepper
1tablespoons tomato paste
1teaspoons parsley, gourmet garden lightly dried

Nutrition per serving

24% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Perfect meat free dish, covered in sauce and melted cheese.

Serve as an entree, or as a main meal served with chips & salad. Use any cheese you like. Make this dish with small to medium eggplants. I add chilli flakes to the sauce as we like it a little spicy.

Method

Step 1 of 5

Preheat oven to 200°C. Line a baking tray with baking paper.

Step 2 of 5

Cut the top off the eggplant. Score the eggplant, then brush eggplant with olive oil. Place cut side down on the baking tray and bake for 25-30 minutes or until tender. I like to rotate the baking tray half way through the cooking process.

Step 3 of 5

While eggplant is roasting, heat 1 tbs of oil in a saucepan over medium heat. Add the finely diced shallot and cook for 4 minutes or until soft and translucent. Add the garlic and cook for about 1 minute. Add the tomato paste let it cook out for a minute, then add the diced tomatoes and simmer for 25 minutes. Season with salt and pepper, and add basil and parsley.

Step 4 of 5

Combine the breadcrumbs (I use panko) parmesan and grated cheese into a bowl and mix.

Step 5 of 5

Once eggplant are tender, turn over so they are now cut side up. Spoon on tomato mixture. Sprinkle over the breadcrumbs and cheese mixture and return to oven for 15 minutes. Carefully remove the eggplant from oven and lay the slices of mozzarella on the top and return to oven for 10-15 minutes or until mozzarella has melted and turned golden brown.