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  • Serves 4
  • 45 minutes
  • Difficulty Easy
  • 5 Ingredients

17 Comments

With layers of cheese and eggplant, this hearty dish is perfect for winter.


Ingredients (serves 4)

  • 2 medium eggplants, sliced
  • 1 large jar passata
  • 150g parmesan cheese, finely grated
  • 250g mozzarella cheese, grated
  • 1 cup fresh breadcrumbs

Method

  1. Heat oven to 200°C and grease a deep baking dish.
  2. Heat a frypan over high heat. Spray both sides of the eggplant with oil and grill in batches until charred and tender. Put aside on a plate.
  3. Place one-third of the eggplant over base of the dish. Layer one third of the pasta sauce, parmesan and mozzarella. Repeat layers with the remaining eggplant, sauce, parmesan and mozzarella.
  4. Top with breadcrumbs and spray with oil. Bake for 25 to 30 minutes uncovered or until bubbling around the edges and golden. Let it stand for 10 minutes before serving.

  • This really is a terrific eggplant parma.

    Reply

  • A lovely, simple dish that is so easy to create and perfect to enjoy as a family!.

    Reply

  • Printed. Tomorrows night dinner is sorted!

    Reply

  • good vegetarian option for something different.

    Reply

  • never made this before, might have to do it next time the kids are away!

    Reply

  • I make this whenever I find eggplant at a good price.

    Reply

  • Yum sounds delicious. Thanks for sharing.

    Reply

  • Sounds yummy. Thank you. I’m going to try it

    Reply

  • If its got cheese then yes please!

    Reply

  • Yum, eggplant lasagna is what we call this. We love it with goat cheese :)

    Reply

  • oh yum! thanks for the recipe.

    Reply

  • I love parmigiana. You can make it with zucchini too, instead of eggplants.

    Reply

  • Great idea for having a meat free night – plus I love eggplant and have always thought about using it in a similar way.

    Reply

  • I love eggplant & I hope I can trick my hubby into it with this recipe! Thanks!

    Reply

  • Yum, yum, yum! Eggplant is delicious, and so healthy for us all. This recipe sounds great. Thank you for sharing.

    Reply

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