Eggplant Parmigiana
Course: AppetizersCuisine: AustralianDifficulty: Easy
Servings
6
servingsPrep time
10
minutesCooking time
30
minutesTotal time
40
minutes
Cook Mode
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Ingredients
2 large Eggplants
1 cup Cheese-grated
.5 jar Salsa
2 tbsp Olive oil
2 tsp Tuscan seasoning or Moroccan seasoning
Directions
- Pre heat oven to 200 degrees.
- Line baking tray with baking paper. Slice Eggplant into thirds, lengthways. Place on tray and sprinkle with seasoning and drizzle with olive oil.
- Cook for 20 minutes turning once.
- When cooked leave on baking trays and top each with a tablespoon salsa and sprinkle with grated cheese.
- Return trays to oven for another 10 minutes until cheese is golden brown.
- 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.
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.
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