About
Podcast
Book
Recipes
Blog
Learn more
Get in touch
Login
About
Podcast
Book
Recipes
Blog
Learn more
Login
Contact
Easy Eggplant Parmigiana
Serves 4
1 large eggplant sliced into large ‘coins’, 1-2cm thick
1 tbsp extra virgin olive oil
800 g cherry tomatoes
2 tsp paprika
0.25 cup basil
2 tbsp balsamic vinegar
1 cup parmesan cheese
Something wrong?
Notice: JavaScript is required for this content.
Other recipes to try
Tuna Salad Niçoise
Serves: 4
Cook: 5 mins
Prep: 5 mins
One Pot Mexican Rice
Serves: 2
Cook: 10 mins
Prep: 5 mins
Spinach, Mushroom & Feta Filo Bake
Serves: 4
Cook: 30
Prep: 5
x