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Eggplant Parmigiana

Cooking Time:
50 mins


Olive oil cooking spray

2 Flavorite glasshouse eggplants, thinly sliced

700g jar Italian tomato pasta sauce

½ cup basil leaves, chopped

140g parmesan cheese, grated

180g bocconcini cheese, torn in half

1 cup fresh white breadcrumbs


Step 1

Preheat oven to 200°C. Lightly grease a 5.5cm-deep, 20cm x 28cm (base) baking dish. Heat a barbecue grill or chargrill pan over high heat.

Step 2

Spray both sides of eggplant slices generously with oil. Grill eggplant, in batches, for 2 minutes each side or until charred and tender. Remove to a plate. Spray with oil.

Step 3

Place one-third of the eggplant over the base of the dish. Top with one-third of the pasta sauce, basil, parmesan and bocconcini. Repeat layers twice with remaining eggplant, sauce, basil, parmesan and bocconcini. Top with breadcrumbs. Spray with oil.

Step 4

Bake, uncovered, for 25 to 30 minutes or until bubbling around the edges and golden. Stand for 10 minutes. Serve.

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