Eggplant Parmigiana

A delicious vegetarian meal that meat-lovers will enjoy too!

At a glance

Approx 1.5 hours
Serves 4 people


  • 2 large eggplant
  • 700g diced tomatoes
  • 1 brown onion, finely diced
  • small bunch of basil, leaves torn
  • 250g grated Mozzarella cheese
  • 3/4 cup Parmesan cheese
  • 1/2 tbsp olive oil
  • Plain flour for dusting
  • 1/2 cup olive oil for frying
  • Salt and freshly ground black pepper.


  1. Thinly slice the eggplant and place them in a colander. Sprinkle them lightly with salt and set them aside for 1 hour. This drains off any excess water and helps with frying.
  2. To make the tomato sauce, sauté the onion in a pan with the 1 tbsp olive oil until softened. Add the diced tomato and the basil leaves. Add a pinch of salt and pepper, stir then let it simmer gently for 10-15 minutes. Set aside.
  3. Rinse the eggplant slices under cold water and pat them dry with paper towel. Lightly dust both sides of each slice with flour, shaking off any excess then fry them in olive oil for a few seconds each side, drain on paper towel to remove any excess oil.
  4. Preheat the oven to 180°C.
  5. Spoon a little of the tomato sauce into the bottom of a casserole dish and spread it evenly, to stop the eggplant from sticking.
  6. Add one layer of eggplant to the dish, then spread 1/3 of the remaining tomato sauce and sprinkle 1/3 of the Parmesan and Mozzarella and grind a little black pepper and on top of the eggplant. Repeat to add two more layers of eggplant, sauce and cheese.
  7. Cover loosely with foil and bake for 20 minutes until golden and bubbling on top.
  8. Remove from the oven and rest for 5 minutes, then serve.