Eggplant Parmigiana

Eggplant Parmigiana

A classic Italian dish that is moreish, wholesome and an absolute delight to eat!



Thinly slice eggplants then brush with olive oil.  Lay slices onto lined baking tray and bake for about 30 minutes.


Meanwhile, make the sugo (tomato sauce).  Soften onions & garlic first then add in canned tomatoes, passata, seasoning then simmer.


After 30 minutes of simmering, turn the heat off. Add in a generous handful of torn up fresh basil leaves.  Mix in then set aside.


Now back to the eggplants. After 30 minutes of baking, the top side should be nicely golden.  Flip and bake the other side for ~15 minutes.


Time to start layering the parmigiana. First, spread a thin layer of sauce. Then, spread a layer of baked eggplant slices.


Now, spread a thin layer of sauce on top of the eggplant slices.


Then finish this first layer with a sprinkle of parmesan cheese! Now repeat this process until all of the eggplants are layered.


Just before baking, top the parmigiana with mozzarella & parmesan cheese.  Bake for ~25 minutes until the top is golden and looking delicious!

Remember to let the parmigiana rest for about 20 minutes before slicing and servnig! This will ensure the layers set and stay intact on serving. Enjoy!

My Best Beef Lasagna

Creamy Chicken and Bacon Pasta Bake

More baked recipes