Eggplant Parmigiana Recipe

eggplant baked with cheese & italian herbs image


  • 2 eggplants
  • Olive oil, to shallow-fry
  • 1/2 cup plain flour
  • 3 eggs, lightly beaten
  • 500 g jar pasta sauce
  • 1/2 cup basil, chopped, plus extra leaves to serve
  • 220 g ctn traditional bocconcini, thinly sliced
  • 1 cup parmesan, coarsely grated
  • 1/2 cup fresh breadcrumbs, made from day-old bread
  • Baby spinach leaves, to serve


  1. Preheat oven to 220°C or 200°C fan. Cut eggplants lengthways into 1cm-thick slices. Sprinkle with salt. Stand in a colander for 20 minutes. Rinse and pat dry with paper towel.
  2. Heat oil in a large frying pan over medium heat. Place flour and egg in shallow dishes. Dip eggplant in flour, then egg. Shake off excess. Cook in batches for 2-3 minutes each side. Transfer to a plate lined with paper towel.
  3. Spread a little sauce in a 20cm x 28cm ovenproof dish. Top with 1 layer of eggplant. Top with one-third of the sauce, basil, bocconcini and parmesan. Continue layering with remaining eggplant, sauce, basil and cheeses. Top with breadcrumbs. Bake for 15-20 minutes or until golden. Top with extra basil. Serve with spinach.

Henry Sapiecha

lemon sketch line

Tagged: , , , ,

Leave a Reply

Your email address will not be published. Required fields are marked *