5-Ingredient Healthy Eggplant Parmigiana

1. Preheat the oven to 180°C or 360°F. Line a baking tray with baking paper.
2. Slice the eggplants into medium-thickness rounds. Place half of the eggplant slices on to the prepared baking dish then spoon over half the Napoletana sauce, ricotta and basil. Drizzle with 1 tbsp olive oil, a sprinkle of sea salt and some chilli.
3. Repeat the process with the remaining eggplant and stack them so you have 2 layers.
4. Bake in oven for 45–60 mins, until ricotta is golden and eggplant cooked. Allow to cool slightly before serving.

Notes:

For a plant-based version, replace the ricotta cheese with cooked lentils or cashew cheese.