Eggplant Parmigiana Without the Parmigiana!

1. 1

   Preheat oven to 200C.

2. 2

   Slice the eggplant into rounds--not too thick, though!

3. 3

   Lightly grease/spray a small casserole dish.

4. 4

   Layer the eggplant on the bottom and up the sides of the casserole.

5. 5

   Sprinkle with spices and pour on 1/4 cup of tomato puree.

6. 6

   Repeat until eggplant/tomato puree is used up.

7. 7

   End with tomato sauce (use extra if you need to.

8. 8

   ).

9. 9

   Sprinkle breadcrumbs on top and drizzle olive oil over that.

10. 10

    Cook in oven for approximately 30 minutes, or until the sauce is bubbly and the eggplant is soft.

11. 11

    To reheat, heat a bit of olive oil in a pan and pan-fry.

* Per serving · 4 servings · Values may vary.

No additional tips available.