eggplant parmigiana | Veggie Mama

Eggplant Parmigiana

  • Author: Stacey Roberts | Veggie Mama
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins
  • Yield: 4 servings
  • Category: Dinner
  • Method: Baking
  • Cuisine: Italian


Eggplant parm that’s filled to the brim with Nonna’s secrets.


  • 2 large eggplants, cut into discs about 1cm thick
  • Olive oil
  • 1-2 large eggs
  • 2 cups regular breadcrumbs
  • 500ml tomato sauce (I use two tins of whole tomatoes simmered with 2-3 garlic cloves and a chopped onion, plenty of salt, pepper, butter, good olive oil, and a pinch of sugar for about an hour, and then blended smooth, but ready-made is fine)
  • 2 cups grated tasty cheese or sharp cheddar
  • 1 cup grated parmesan-style cheese
  • 1 cup grated pecorino


  1. Working in a production line, coat the eggplant slices in beaten egg, then in breadcrumbs. You can gussy up the breadcrumbs with dried herbs, salt, pepper, whatever you like
  2. Fry in a good amount of olive oil in a medium-hot frying pan until golden on each side.
  3. Preheat oven to 200C
  4. Layer the eggplant with the sauce and cheese in a baking dish large enough to fit all your slices (it’s a bit like tetris but a few gaps won’t kill ya) in this order: a little bit of sauce, a layer of eggplant, more sauce, 1/2 of the cheese. Repeat, finishing with sauce and the last 1/2 cheese on top. There should be two layers.
  5. Bake for 20-30 minutes until the eggplant is cooked through and the sauce/cheese is bubbling and hot.



Keywords: eggplant parmigiana, eggplant parm, eggplant parmesan