Sort ingredients
that_vegetarian
QR Code
Listen
Pdf
Preheat oven to 180C and line a baking tray with parchment paper.
Slice each eggplant in a half lengthwise and cut through the flesh into a diamond cross-hatch pattern going about an inch deep.
Arrange eggplant halves on the prepared baking tray, drizzle with oil and sprinkle with seasonings.
Pop in the oven for 20 minutes.
Take out from the oven, do not switch the heat off.
Make a dent in each eggplant steak using a fork.
Top with tomato sauce, cherry tomatoes and cheese.
Pop back in the oven for another 10 minutes or until the cheese has melted and the tops are golden brown.
Serve warm, garnished with fresh parsley.
Enjoy right away!