Cheat’s Eggplant Parmigiana
Cheat’s Eggplant Parmigiana



  • 2 small eggplants
  • 2 tbsp sundried tomato pesto
  • 250g mozzarella, sliced
  • 350g chilli and tomato passata
  • 50g breadcrumbs
  • 50g grated parmesan
  • Preheat the oven to 200C. Slice the eggplants lengthways into 1cm slices, brush with olive oil, and griddle for 2 mins on each side or until very tender. Spread one side of the eggplant slices with pesto, then layer in an ovenproof dish with mozzarella and the spicy passata.
  • Mix the breadcrumbs and parmesan together, and sprinkle all over the eggplant mixture. Bake for 25 mins until golden and bubbling, then serve with a green salad and enjoy.
30 mins
2 serving

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