Eggplant Parmy (Parmigiana)
Fresh from the womb, my Italian roots forced me to love anything that had tomato, onion and garlic in it. Instead of breastmilk I was fed a huge bowl of liquidised spaghetti. I'm totally kidding, but I hope this puts things into perspective for you, of how much Mediterranean food we were forced to eat. I absolutely love Italian food, and this recipe was inspired from my Nonna's eggplant parmigiana.
You're gonna need:
1 large eggplant (sliced)
1 tin of diced tomatoes
1/4 cup of olive oil
1 brown onion (chopped)
4 garlic cloves (chopped)
1 handful oregano & thyme leaves
1 250g packet of goats cheese (or your cheese of choice)
Salt & pepper to taste.
Here's what you gotta do:
Preheat oven to 200c fan bake.
Line a baking tray with baking paper.
Slice the eggplant into strips lengthways (thin or thick, whatever you like).
Using a small amount of the olive oil, dab onto each side of the sliced eggplant. Season with Salt and pepper, and place on baking tray.
In a frypan on medium to high heat, add olive oil, onion and garlic.
Add the oregano and thyme, then 1/2 a tin of diced tomatoes.
Stir until it is a thick consistency.
While that's cooking
Spread 1-2 tablespoons of the leftover diced tomatoes on one side of each eggplant boat. Once the fry pan mix is done, spread it on the eggplant boats until the consistency is even.
Sprinkle crumbed goats cheese on top, and add a little extra salt and pepper.
Bake for roughly 25 mins. Keep and eye on it however.
Sprinkle with extra goats cheese once cooked, and garnish with fresh oregano.
Breakfast, lunch or dinner, this dish is a winner!
If you end up making this, we'd love to hear how you go!
Write to us in the comments below.
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*All Poor Girls Pantry Recipes are Gluten & Dairy Free
*Stay tuned for our Cook(e)book which will show you how to budget/shop for the week to make sure that nothing goes to waste and you’re never out of pocket