Italian Eggplant Parmigiana

Continuing to use up the endless amounts of basil leaves it was sauce making time and the last of the sister in-laws eggplants. I decided to make the family classic eggplant parmigiana.



This is one of those traditional recipe that has been made in our family for generations like most Italian families and now I  will share with you. Though the traditional version is a little different in every family and well I have opted to bake my eggplants first instead of frying them for a healthier option.

Cook in the oven 15-20mins
Start Layering
Top with bocconcini

Italian Eggplant Parmigiana


1tbsp olive oil

2 cloves garlic crushed

2 cups  tomato passata

1/2 cup water

1/4 cup of red wine (optional)

1 bunch basil leaves

1/2 tsp salt

2 eggplants sliced thickly

2 tsp oregano

50g parmesan cheese

100g bocconcini cheese thinly sliced

salt and pepper


  1. Preheat oven to 180’C
  2. To make tomato sauce; Heat olive oil in a small saucepan on the stove add garlic and cook till just browned and fragrant
  3. Add passata, water, salt, wine and basil to the pot
  4. Bring to the boil, turn down to low heat with lid on and simmer for at least 30 minutes
  5. Meanwhile place sliced eggplant on a lined baking tray sprinkle with oregano, salt and pepper and drizzle with 1 tbsp olive oil
  6. Cook in the oven for 15-20 mins until just tender
  7. In a 18x 25cm baking dish spoon some tomato sauce on the base just to cover
  8. lay one layer of eggplants, spoon sauce generously over the eggplants, followed by some parmesan cheese and basil leaves
  9. Repeat layering using all remaining eggplant, top with sliced bocconcini
  10. Bake covered with foil for 30 mins then remove foil and cook for a further 15mins until bocconcini has melted and browned and eggplant is tender

Italian Eggplant Parmigiana









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