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Eggplant parmigiana

  • 0:45 Prep
  • 0:40 Cook
  • 4 Servings


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


  • 1
    Preheat oven to 220C (200C fan-forced). Cut eggplants lengthways into 1cm-thick slices. Sprinkle with salt. Stand in a colander for 20 mins. 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 mins 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 mins or until golden. Top with extra basil. Serve with spinach.

Source: taste.com.au


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