About
Podcast
Book
Recipes
Blog
Learn more
Get in touch
Login
About
Podcast
Book
Recipes
Blog
Learn more
Login
Contact
Eggplant Parmigiana
Serves 6
1 large eggplant, sliced into thin discs
800 g tin diced tomato
270 g sundried tomatoes
2 tbsp Italian herbs
2 tbsp paprika
1.5 tbsp balsamic vinegar
1 cup shredded parmesan cheese
Something wrong?
Notice: JavaScript is required for this content.
Other recipes to try
Tuscan White Bean Soup
Serves: 2
Cook: 15 mins
Prep: 5 mins
Fruit Free Toasted Muesli
Serves: 24
Cook: 15 mins
Prep: 5 mins
Slow Cooker Beef and Mushroom Stroganoff
Serves: 6
Cook: 8 hrs
Prep: 10 mins
x