Dan and Steph's eggplant parmigiana

Try this mouth-watering eggplant parmigiana for the perfect vegetarian meal. It has rich tomato flavour and is topped with sizzling cheese.



Note: + 5 mins resting time



  • 1 cup (150g) plain flour
  • 4 eggs, lightly whisked
  • 4 large eggplants, sliced 1cm thick
  • 2 cups (500ml) sunflower oil
  • 500g tomato and basil pasta sauce
  • 250g mozzarella, thinly sliced
  • 1 handful basil, torn
  • 100g finely grated parmesan



Preheat oven to 180°C. Place the flour in a bowl. Place the egg in a separate bowl. Dip the eggplant in the flour and turn to lightly coat, shaking off excess. Dip the floured eggplant slices in the egg and transfer to a plate.


Heat 2 frying pans over medium-high heat. Divide the oil equally between the pans. Shallow-fry the eggplant in the hot oil until brown on both sides. Transfer the cooked eggplant to a plate lined with kitchen paper. Season.


Spread the bases of 2 ovenproof dishes with half the pasta sauce. Place a layer of eggplant slices on top of the tomato sauce. Cover the eggplant with slices of mozzarella and half the basil. Place another layer of eggplant on top. Top with remaining basil and pasta sauce. Sprinkle with the parmesan. Bake for 20 mins or until golden brown.


Allow the eggplant parmigiana to rest for 5 mins before serving with a garden salad.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.