Eggplant Parmigiana ‘Steaks’

Charmaine Lu -
  • 2 large eggplants, halved lengthways
  • 200g mozzarella
  • 100g slow-roasted tomatoes
  • 1 slice of sourdough, cut into cubes
  • 1 tsp balsamic glaze
  • 45g rocket leaves
  • Preheat the oven to 180C. Place the eggplants, cut-side up, on a baking tray. Score deeply and drizzle with oil from the slow-roasted tomatoes. Squash two tomatoes onto each eggplant half, massaging into the slits. Season well and bake for 35 mins.
  • Arrange the torn mozzarella over the cooked eggplant halves, along with some more tomatoes. Bake for another 7 mins or so, then add the cubed sourdough to the tray around the eggplants. Bake for another 5 mins, then scatter the bread over the eggplant and drizzle with the balsamic vinegar glaze. Serve with rocket leaves and enjoy.
45 mins
2 serving