Eggplant Parmigiana

Eggplant Parmigiana


Servings 6
Time Needed Prep
Ingredients 5
Difficulty Easy

Rating (click to rate)

3.8 based on 2 ratings.


  • 2 Large Eggplants
  • 1 cup Cheese grated
  • 1/2 Jar Salsa
  • 2 tbsp Olive Oil
  • 2 tsp Tuscan Seasoning Or Moroccan Seasoning

Nutrition Information

Qty per
132g serve
Qty per
Energy 739cal 561cal
Protein 5.4g 4.1g
Fat (total) 79g 60g
 - saturated 14.1g 10.7g
Carbohydrate 3.94g 2.99g
 - sugars 1.29g 0.98g
Dietary Fibre 1g 0.76g
Sodium 673mg 512mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

If you love grilled Eggplant then this Eggplant Parmigiana recipe is a must try! It’s just the right amount of flavour and texture. For those of you who love a good Parmi this is a great and delicious meatless version.

Eggplant Parmigiana | Stay At Home Mum


  1. Pre heat oven to 200 degrees.

  2. Line baking tray with baking paper. Slice Eggplant into thirds, lengthways. Place on tray and sprinkle with seasoning and drizzle with olive oil.

  3. Cook for 20 minutes turning once.

  4. When cooked leave on baking trays and top each with a tablespoon salsa and sprinkle with grated cheese.

  5. Return trays to oven for another 10 minutes until cheese is golden brown.

  6. Serve with steamed vegetables.

Recipe Hints and Tips:

  • Eggplant Parmigiana is not suitable for freezing though can be kept in refrigerator for up to 3 days and reheated in oven at 150 oC for 15 minutes or microwave for 90 seconds.
  • You can add other toppings like, mushrooms, pineapple or diced ham. Add these when topping with salsa.
About Author

Lydia Williams

Lydia is our gorgeous food editor and a ray of sunshine in the Stay at Home Mum kitchen. In between cooking and and trialing all our recipes you can f...Read Moreind her photographing her work for Stay at Home Mum. She has 2 gorgeous children and a spunk of a husband who understands her passion for food. Read Less

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