Eggplant Parmigiana
Servings: 4
Ingredients
- 2 Medium Eggplants Sliced into 0.5cm rounds
- 1 Bottle Organic tomato passata sauce
- 1 Red onion sliced
- 1/4 Basil leaves chopped
- 2 Fresh tomatoes diced
- 1 Clove Garlic crushed
- 1/2 Gluten-free bread crumbs I use the Mary St. Bakery Gluten-free bread or Strange Grains bread- 2-3 slices blitzed in a food processor
- 100 grams Soft goats cheese crumbled
- 100 grams hard goats cheese grated
- Extra virgin olive oil As needed
- Salt & pepper To taste
Instructions
- Heat the oven to 200°C
- In a saucepan, add some olive oil and cook the onion, crushed garlic until lightly cooked
- Add fresh tomatoes and passata on medium heat until the sauce has thickened a bit- add salt and pepper to taste
- In a medium baking tray, grease with extra virgin olive oil
- Gently coat the sliced eggplant with olive oil
- On either a barbecue or chargrill pan, cook the sliced eggplant until they begin to soften
- Line the bottom of the tray with a layer of the tomato sauce
- Add a layer of cooked eggplant
- Crumble a thin layer of soft goat's cheese
- Sprinkle some fresh basil
- Repeat these layers another 1-2 times until you have used up all the ingredients
- Sprinkle the gluten-free bread crumbs on the top and finally add a layer of grated hard goats cheese.
- Bake in the oven for 30 minutes until golden brown and bubbling at the edges.
Notes
For additional protein, you can add to the sauce cooked chicken pieces or lentils for a vegetarian option.
