Eggplant Parmesan

Recipe from: 01 August 2011

Ingredients 18
Servings 4
Time 15 mins


  • For the tomato sauce:
  • 2
    tins of Pomodore Tomatoes
  • 2
    sachet of tomato paste
  • 1
    large onion - chopped finely
  • 2-3
    cloves garlic - crushed
  • olive oil
  • 125
    white wine
  • a little water if needed
  • a big
    fresh basil
  • salt/pepper
  • 1-2
  • For the egg plant:
  • 1
    mall eggplant per person or 2 very big eggplants
  • olive oil
  • salt/pepper
  • dry oregano
  • 1
    grated parmesan cheese
  • 2
    grated mozzarella cheese


30 mins
Heat a skillet and add the oil, onion and garlic and saute until onion and garlic is soft and translucent.
Take care not to burn the garlic otherwise it will leave a bitter taste in the sauce.
When onion is cooked add all the basil as well as all the other ingredients.
Let the sauce simmer and reduce down to a thick concentrated sauce, almost chunky like chutney.
Remove the basil after cooking.

Preheat oven to 180°C.
Slice the eggplant thinly in discs and brush on both sides with olive oil.season with salt/pepper and oregano. 
Place on a baking sheet and bake until soft and slightly browned. Now place one piece of eggplant in an individual oven proof dish and top with some of the tomato sauce, a little parmesan and some mozzarella and repeat the layers until you have about 3-4 slices on top of each other.
Top with Mozzarella.
Repeat with the other portions and bake the eggplant Parmesan in the oven for about 10-15 minutes and eat immediately with lots of bread to not waist any of the delicious juices.
If you prefer you can  make one big dish instead, just layer the ingredients in a big ovenproof dish.

Reprinted with permission of My Easy Cooking.
To visit My Easy Cooking’s blog, click here.


Read more on: bake  |  aubergine

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