The simpliest, tastiest, 3 ingredient parmigiana you will ever taste!
Eggplant ParmigianaPrint Recipe
- Eggplant (aubergine)
- Tomato Paste
- Almonds (or almond meal)
Pre-heat oven to 180 C or 350 F.
Cut eggplant (aubergine) into about 1 inch slices.
Spread tomato paste thickly on one side.
Blitz almonds into meal and put in a flat container.
Dip tomato paste side into almond meal and move around until fully covered. After doing this once I repeat to all for extra tastiness.
Place on a tray and cook in the oven for 20-25mins or until almond meal starts to brown.
Stack and put anything you like in between (I used wilted spinach) or simply eat on its own.