This eggplant parmigiana was dead easy to make but such a delicious and filling meal that had us wanting seconds even though we couldn’t fit them in!
For two people we partially peeled one eggplant (so that the skin looks tiger-striped) and then sliced it into thin pieces. Each of the pieces we then crumbed as if cooking schnitzel (flour, egg, breadcrumbs) in the frying pan with a bit of olive oil.
Once all of the pieces were done, we layered tomato sauce, mozzarella and parmesan cheese and fresh oregano in between layers of eggplant. Cook in the oven until cheese is melted as with a pasta bake.
Top with parsley and enjoy!