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Eggplant Parmigiana
Course
Main Course
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Servings
4
Ingredients
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
Instructions
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.
Notes
For additional protein, you can add to the sauce cooked chicken pieces or lentils for a vegetarian option.