Eggplant Parmigiana

Eggplant Parmigiana


Servings 4
Time Needed Prep
Ingredients 14
Difficulty Easy

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  • 1 Salt a pinch
  • 1 Pepper a pinch
  • 2 tbsp Olive Oil
  • Napoli sauce (or you can use a good quality jar!)
  • 1 Garlic Clove crushed
  • 1 cup Tomato Passata (pureed Tomatoes) 250-ml
  • 400 g Tomatoes tinned, diced
  • 1/2 Red Onion finely diced
  • Eggplant Parmigiana
  • 2 Eggplants (Aubergines) sliced widthways into rounds
  • 400 g (2 Balls) Fior Di Latte sliced into 12 rounds
  • 2 and 1/2 cups Napoli Sauce
  • 1 Handful Flat-leaf Parsley chopped, for serving
  • 1 tbsp Extra Virgin Olive Oil for drizzling

Nutrition Information

Qty per
137g serve
Qty per
Energy 89cal 65cal
Protein 1.49g 1.09g
Fat (total) 3.95g 2.88g
 - saturated 0.89g 0.65g
Carbohydrate 13g 9.5g
 - sugars 6.1g 4.4g
Dietary Fibre 2.65g 1.93g
Sodium 702mg 512mg

Nutritional information does not include the following ingredients: , Tomatoes, , (2 balls) Fior di latte

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

Start off your dinner with this Eggplant Parmigiana!

A healthy, delicious and flavourful way to tempt those tastebuds! I like to make this for Christmas or during special occasions. The smell and taste just makes any occasion more special!

Eggplant Parmigiana | Stay At Home Mum

Although a lot of people hate eggplant because it tends to be soggy and mushy, its taste blends too well with that of the other ingredients, making this a dish that just tastes like heaven!

This is yummy, so you shouldn’t hesitate adding this to your list of recipes! Everyone will love this so you should definitely serve this when there’s an opportunity to do so!

Eggplant Parmigiana | Stay At Home Mum


  1. Preheat oven to 170°C (335°F) fan-forced.

  2. Heat a large frying pan on medium to high heat with oil, garlic and red onion. Sauté for 2 minutes or until the onion begins to brown and soften.

  3. Add passata and diced tomatoes. Season with salt and pepper. Turn heat down to medium, cover and cook for 10 minutes, stirring occasionally.

  4. Rub 12 rounds of eggplant with oil and season both sides with salt and pepper. Heat a grill pan (or frying pan) on medium to high heat, place eggplant slices in pan and cook each side for a few minutes until eggplant is cooked and begins to golden (may need to cook in batches). Remove from heat.

  5. To assemble 4 individual stacks, place 4 eggplant rounds in an ovenproof dish. Top each round with Napoli sauce and then a slice of fior di latte. Repeat the process 3 times. Cook in the oven for 10 minutes or until cheese has melted.

  6. To serve, sprinkle with some chopped parsley and drizzle with oil.

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