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Easy Eggplant Parmigiana

  • Total Time: 50 minutes
  • Yield: 4 1x
  • Diet: Gluten Free


Units Scale
  • 1 large eggplant sliced into large ‘coins’, 1-2cm thick
  • 1 tbsp extra virgin olive oil
  • 800 g cherry tomatoes
  • 2 tsp paprika
  • 1/4 cup basil
  • 2 tbsp balsamic vinegar
  • 1 cup parmesan cheese


  1. Preheat oven to 190˚C/375˚F
  2. 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
  3. 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