Produced by:
Recipe Highlights:
- High in Fibre and Antioxidants: Eggplants are rich in dietary fibre and antioxidants like nasunin, which help support heart health and reduce inflammation.
- Good Source of Calcium and Protein: Mozzarella and Parmesan provide calcium for strong bones and protein for muscle maintenance.
- Vitamin-Rich Tomato Sauce: The tomato sauce delivers vitamins A and C, which may help support immune health and skin vitality.
- Healthy Fats: Olive oil adds heart-healthy monounsaturated fats that promote cardiovascular wellness and help absorb fat-soluble vitamins.
Keywords:
Vegetable, Lunch, Dinner, Eggplant
Rich, comforting, and bursting with classic Italian flavours, this Eggplant Parmigiana is a delicious vegetarian feast that satisfies every craving. Tender slices of golden-fried eggplant are layered lovingly with a fragrant garlic and basil tomato sauce, creamy mozzarella, and sharp Parmesan, creating a harmonious blend of textures and tastes. Baked until bubbly and golden on top, each bite offers a perfect balance of savory, cheesy goodness and fresh, herby brightness. Perfect as a hearty main or a show-stopping side, this dish brings warmth and tradition to your table with every mouthwatering layer.
Ingredients
- Tomato sauce
- Garlic
- Basil
- Tinned tomatoes
- Salt
- Pepper
- 2-3 eggplants
- 3 eggs
- Flour
- Olive oil
- Mozzarella
- Parmesan
Method:
- For your sauce, cook down garlic and ripped basil leaves in olive oil. Then add tinned tomatoes, salt and pepper and simmer off to the side while you begin preparing eggplant.
- Take your eggplants and slice them lengthways into thick pieces to layer in your parmigiana.
- Flour and then egg wash each piece of eggplant, then fry off in a pan with olive oil. Fry until golden on each side
- Remove eggplant from the pan and place on a paper towel to soak up excess oil. Season with salt.
- In your baking dish, ladle a layer of sauce on the bottom to prevent eggplant from sticking and burning.
- The Layer order will be sauce, eggplant, parmesan, Mozzarella and basil, then repeat till the dish is full to the top. Make sure each layer is flat and not overlapping.
- Place the baking dish on a tray, in case the parmigiana bubbles over. Put into a 180C degree oven for 30-40 minutes or until cooked through and the cheese on top is melted and golden brown.