Eggplant Parmigiana with Salad

Ingredients

Quantities are for one portion.

• 20 gparmesan cheese, grated
• 10 gfresh basil, torn
• 1 tbspbalsamic vinaigrette
• 100 gmixed salad leaves
• 15 mlolive oil
• salt and pepper to taste
• 1aubergine, sliced lengthwise
• 50 gmozzarella cheese, sliced
• 150 gcanned diced tomatoes

Method

1. Preheat the oven. Brush the aubergine slices with the olive oil, season with salt, and roast them on a baking tray until tender and slightly colored.
2. In a small baking dish, spread a thin layer of the diced tomatoes.
3. Lay down a portion of the roasted aubergine slices, followed by more tomatoes, a few basil leaves, and a layer of mozzarella and parmesan.
4. Repeat the layering process until all ingredients are used, finishing with a generous layer of both cheeses on top.
5. Bake in the oven until the cheese topping is melted, bubbling, and golden brown.
6. Allow the parmigiana to rest outside the oven to set its shape.
7. Toss the mixed salad leaves with the balsamic vinaigrette and serve alongside a warm slice of the aubergine bake.