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1 can tomatoes (400g / 14oz)
8-10 slices grilled eggplant from the deli
5-6 small bocconcini balls
parmesan cheese
small handful fresh basil leaves
Ashley’s 15 Minute Eggplant Parmigiana
serves 2
1. Preheat your overhead grill (broiler) on its highest setting and place a medium fry pan on a high heat.
2. Add a generous glug of olive oil and the tomatoes. Simmer for about 7 minutes.
3. Meanwhile, if the eggplant has been packed in oil, drain on paper towel.
4. Add eggplant to the tomato and push in to cover with the sauce. Scatter over the bocconcini and grate parmesan over the top.
5. Place under the hot grill for 4-5 minutes or until the cheese is golden and bubbling.
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 t2coulth
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