Eggplant Parmigiana



  • Olive oil cooking spray

  • 2 Flavorite glasshouse eggplants, thinly sliced

  • 700g jar Italian tomato pasta sauce

  • 1/2 cup basil leaves, chopped

  • 140g parmesan cheese, grated

  • 180g cherry bocconcini cheese, torn in half

  • 1 cup fresh white breadcrumbs


  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.

  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.

  3. Place one-third of the eggplant over base of 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.

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