Eggplant Parmigiana

Eggplant Parmigiana

Indulge without breaking the bank with this comforting vegetarian spin of the Italian classic.


  • 1/4 cup plain flour
  • 2 free range eggs, lightly beaten
  • 2 cups panko breadcrumbs
  • 1 large eggplant, cut into 4 thick slices lengthways
  • 1/2 cup vegetable oil
  • 2/3 cup tomato pasta sauce
  • 2 vine-ripened tomatoes, sliced
  • 1 cup grated mozzarella
  • 120g baby spinach
  • 1/4 bunch basil, leaves picked
  • 1 lemon, cut into cheeks
View Method Eggplant Parmigiana


  1. Place flour, eggs and breadcrumbs in separate bowls. Coat eggplant in flour, shaking off excess, then dip into egg and then breadcrumbs, pressing firmly to coat. Chill for 10 minutes.
  2. Heat oil in a large non-stick frying pan. Cook eggplant for 2 minutes on each side or until golden-brown and cooked. Place on paper towel to drain.
  3. Place eggplant on a baking paper-lined tray. Top evenly with sauce, tomato and mozzarella. Place under a hot grill or in a preheated oven at 200°C for 3-5 minutes or until mozzarella has melted. Serve with spinach, basil and lemon.
View Ingredients Eggplant Parmigiana
View Method Eggplant Parmigiana
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