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Eggplant Parmigiana in 15 minutes


This one pot dish is an update to the classic Italian Parmigiana. It's a super quick dish to make when you don't feel like putting much time into cooking but still want to eat a homemade, warming, comforting, healthy and delicious vegan or vegetarian meal (depending on the cheese you chose).


I prefer making this on a frying pan because it's quicker and I can make a small portion for one or two persons. If you want to cook this dish for more people you can make it on a big lasagna tray and cook it in the oven instead.


This dish is super easy to make and there's minimal to no cooking skills involved!


WHAT YOU NEED (serves 2 persons)


1 medium sized eggplant, cut into thin slices

1 canned chopped or whole tomatoes

1 garlic clove

1 hatful of fresh basil leaves

1 handful of your favourite grated cheese

salt & pepper to taste

olive oil to cook


HOW TO


Start by drizzling some olive oil and frying your eggplants on a non stick pan until they're golden on both sides and fully soft. You can sprinkle a bit of salt and pepper on them also. In the meantime, use a hand blender for the sauce. Add the canned tomatoes, garlic, basil leaves (save some to serve), salt & pepper to taste.


Pour the tomato sauce on top of the eggplants, add the grated cheese and let it simmer until the cheese is completely melted. Add some extra fresh basil leaves and aa drizzle of olive oil before serving.


Serve it on the side of a salad and voila you have a post yoga lunch made in 15 minutes!

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