Ingredients
Directions
- 1
Preheat oven to 355F / 180C and line a baking tray with parchment paper.
- 2
Slice each eggplant in a half lengthwise and cut through the flesh into a diamond cross-hatch pattern going about an inch deep.
- 3
Arrange eggplant halves on the prepared baking tray, drizzle with oil and sprinkle with seasonings.
- 4
Pop in the oven for 20 minutes.
- 5
Take out from the oven, do not switch the heat off.
- 6
Make a dent in each eggplant steak using a fork.
- 7
Top with tomato sauce, cherry tomatoes and cheese.
- 8
Pop back in the oven for another 10 minutes or until the cheese has melted and the tops are golden brown.
- 9
Serve warm, garnished with fresh parsley.
Notes
Enjoy right away!
