Grilled Australian Loin chops with eggplant parmigiana

Serves

Prep Time

Cook Time

Ingredients

1 Australian lamb loin chops

1 tbp Olive oil

2 cups of tomato pasta sauce

250g punnet cherry tomatoes, halved

Mashed potato

Shavings of parmesan to serve

Medium eggplant, chopped into 2cm pieces

Place the tomato pasta sauce in a saucepan and add the chopped eggplant and tomatoes.
Bring to the boil, reduce heat and simmer covered for 20 minutes or until the eggplant is tender.
Rub the lamb chops with oil and sprinkle with salt and black pepper. Grill 4-5 minutes on each side or until cooked to your liking.