Eggplant Parmigiana

Eggplant parmigiana

This is a delicious way to increase your veggie intake.


  • 2/3 cup extra Virgin olive oil
  • 1 medium onion 150 g, chopped finely
  • 2 cloves of garlic, crushed
  • 400 g canned crushed tomatoes
  • 2 cups bottle tomato passata
  • 1/4 TSP dried chilli flakes
  • 2 medium eggplants (600 g), sliced thickly
  • 1/4 Cup 35 g plain flour
  • 1/3 cup fresh basil leaves
  • 100 g bocconcini sliced thinly
  • 2/3 cup (50 g) finely grated parmesan cheese
  • 1/2 teaspoon sweet paprika
  • Extra, small basil leaves to serve.


  1. Preheat oven to 180°C/350 °F
  2. Heat 1 tablespoon oil in a large frying pan over medium heat; cook onion, stirring, for two minutes or until soft.
  3. Add garlic: and cook, stirring, until fragrant.
  4. Stir in tomatoes, passata and chilli; season to taste—transfer mixture to a medium jug.
  5. Toss eggplant in flour to coat; shake off excess.
  6. Heat remaining oil in the same clean pan; cook eggplant, in batches, until browned on both sides. Drain on paper towel.
  7. Layer half the eggplant in a 26 cm round, 5 cm deep ovenproof dish; season. Top with half the tomato mixture, basil leaves and bocconcini (or mozzarella), and repeat layering, finishing with parmesan; sprinkle with paprika.
  8. Bake, covered, for 30 minutes. Uncover; bake for a further 15 minutes or until browned and tender. Serve topped with extra basil.

Serve with a green salad and crusty bread.

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