Eggplant Parmigiana


Eggplant Parmigiana

Prep Time15 minutes
Cook Time30 minutes
Course: Main Course
Servings: 4


  • 2 Medium Eggplants Sliced into 0.5cm rounds
  • 1 Bottle Organic tomato passata sauce
  • 1 Red onion sliced
  • 1/4 Basil leaves chopped
  • 2 Fresh tomatoes diced
  • 1 Clove Garlic crushed
  • 1/2 Gluten-free bread crumbs I use the Mary St. Bakery Gluten-free bread or Strange Grains bread- 2-3 slices blitzed in a food processor
  • 100 grams Soft goats cheese crumbled
  • 100 grams hard goats cheese grated
  • Extra virgin olive oil As needed
  • Salt & pepper To taste


  • Heat the oven to 200°C
  • In a saucepan, add some olive oil and cook the onion, crushed garlic until lightly cooked
  • Add fresh tomatoes and passata on medium heat until the sauce has thickened a bit- add salt and pepper to taste
  • In a medium baking tray, grease with extra virgin olive oil
  • Gently coat the sliced eggplant with olive oil
  • On either a barbecue or chargrill pan, cook the sliced eggplant until they begin to soften
  • Line the bottom of the tray with a layer of the tomato sauce
  • Add a layer of cooked eggplant
  • Crumble a thin layer of soft goat's cheese
  • Sprinkle some fresh basil
  • Repeat these layers another 1-2 times until you have used up all the ingredients
  • Sprinkle the gluten-free bread crumbs on the top and finally add a layer of grated hard goats cheese.
  • Bake in the oven for 30 minutes until golden brown and bubbling at the edges.


For additional protein, you can add to the sauce cooked chicken pieces or lentils for a vegetarian option.