1 large eggplant sliced into large ‘coins’, 1-2cm thick
1 tbsp extra virgin olive oil
800g cherry tomatoes
2 tsp paprika
2 tbsp balsamic vinegar
1cup parmesan cheese
Preheat oven to 190˚C/375˚F
Drizzle oil into the base of a large tray. Add 1 tin of tomatoes then layer with eggplant. Add paprika, balsamic vinegar and basil on top then pour over the 2nd tin of tomatoes. Top with parmesan cheese
Place in the oven for 45 mins – 1 hour. Top with basil leaves to serve.
You can use 1-2 tablespoons of dried oregano if you don’t have fresh basil. The tinned cherry tomatoes (as opposed to diced tomatoes) will make this dish especially beautiful.
Prep Time:5 mins
Cook Time:45 mins
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