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Eggplant parmigiana
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Ingredients
3 eggplants, thinly sliced 2 – 3 tomatoes, sliced 150g mozzarella cheese, grated 50g parmesan cheese, grated 2 – 3 tbsps. mayonnaise (I usually use Praise Traditional Creamy Mayonnaise) Salt, pepper Fresh dill or parsley for decorating
Method
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Preheat oven to 180°C. Place eggplant on baking tray, spread with mayonnaise. Bake for approx. 5 – 10minutes (depends on your oven) until soft and golden.
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Place a layer of eggplants into baking dish, then top with mozzarella cheese, tomatoes and sprinkle with parmesan cheese.
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Continue to layer until all ingredients have been used. Bake for 5 – 10 minutes or until cheese melted.
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Decorate with fresh herbs. Season with salt and pepper.
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