Alive and Cooking

Eggplant Parmigiana

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(Serves 6-8)
2 whole eggplants, peeled
2kg potatoes, peeled
1 brown onion, finely sliced
2 cloves garlic, finely sliced
2 bottles tomato passata
1 cup grated Parmesan cheese
Salt & pepper
Basil, roughly chopped
Olive oil


Slice the eggplant and potatoes 1cm thick and shallow fry both sides until softened. Place onto absorbent paper to soak up excess oil.
In a baking tray, pour some of the passata, then begin layering, by firstly placing an even layer of the cooked eggplant, then potato, then garlic and onion, then repeat the layers ending with the tomato. Season with salt and pepper
Place into a preheated oven at 180-190°C for 30 minutes. Take out the tray, sprinkle with the Parmesan cheese and basil. Crank up the oven heat to 250°C and bake for a further 10-15 minutes.

Eggplant Parmigiana