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Ashley’s Eggplant Parmigiana
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Ashley’s Eggplant Parmigiana

Total Time 15 minutes
Servings 2 people

Ingredients

  • 1 canned tomatoes 400g / 14oz
  • 8-10 slices grilled eggplant from the deli
  • 5-6 small bocconcini fresh mozzarella balls
  • 1 handful grated parmesan cheese
  • 1 small bunch basil leaves
  • 1 tablespoon balsamic vinegar
  • 1 bag salad leaves

Instructions

  • Preheat your overhead grill (broiler) on its highest setting and place a medium fry pan on a high heat.
  • Add a generous glug of olive oil and the tomatoes to the fry pan. Simmer for about 7 minutes.
  • Meanwhile, if the eggplant has been packed in oil, drain on paper towel.
  • Add eggplant to the tomato and push in to cover with the sauce. Scatter over the bocconcini and grate parmesan over the top.
  • Place under the hot grill for 4-5 minutes or until the cheese is golden and bubbling.
  • Meanwhile, combine balsamic and 1 tablespoon olive oil in a small bowl. Season.
  • Reserve some basil for the eggplsnt. Add the remainder of the basil leaves and the salad to the dressing and toss. Serve eggplant with the extra basil scattered over.