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Eggplant Parma

Eggplant Parma

A well-executed Eggplant Parma is one of those irresistible midweek (or lazy Sunday night) dinners that serves both flavour and nourishment. Just add a side of greens and a big, fat dollop of LOCO Sour Cream on top to finesse.

Recipe by @locodairyfree

  • 1 eggplant, sliced into 4 lengthways
  • 1 cup passata or your favourite chunky tomato pasta sauce
  • 1 cup vegan cheese
  • Olive oil
  • Salt¬†+ pepper
  • Salad leaves
  • LOCO Sour Cream, to serve
  1. Place eggplant on a baking tray and top with passata and a drizzle of olive oil.
  2. Bake in a hot oven for 15 minutes, top with cheese and grill for a further 5 minutes or until golden.
  3. Serve topped with LOCO Sour Cream, salt+ pepper and fresh salad leaves.