Eggplant Pizzaiola - Cherry Tomatoes, Arugula and Parmesan

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Slice the eggplant lengthwise into thick slices and arrange them on a baking tray lined with parchment paper. Drizzle with olive oil, season with salt and black pepper, then spread the tomato sauce evenly over each slice.

Step 2

Bake at 160°C for about 45 minutes, until the eggplant is soft and tender. Remove the tray from the oven, top each slice with the mozzarella, and return to the oven for another 5 minutes until the cheese has melted.

Step 3

Meanwhile, cut the cherry tomatoes in half and combine them with the arugula and parmesan flakes. Dress with olive oil, lemon juice, salt, and black pepper, then toss gently.

Step 4

Serve the eggplant topped with the fresh tomato, arugula, and parmesan flakes.