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Eggplant parmigiana
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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Delicious vegetarian eggplant parmigiana - grilled eggplant layered with rich tomato sauce, bocconcini, parmesan, and breadcrumbs. Perfect for a quick midweek dinner or as a versatile dish for gatherings. Can also be frozen for later. Check out our cauliflower parmigiana and roasted eggplant recipes for more meat-free options.
Ingredients:
Coles Olive Oil Cooking Spray
4 small eggplant, thinly sliced
700g Mum's sause tomato & basil
125.00 ml basil leaves, chopped
140g parmesan cheese, grated
180g cherry bocconcini cheese, torn in half
250.00 ml fresh white breadcrumbs
Instructions:
Preheat oven to 200°C, then lightly grease a 5.5cm-deep, 20cm x 28cm baking dish before heating a barbecue grill or chargrill pan over high heat.
Coat eggplant slices generously with oil on both sides. Grill in batches for 2 minutes per side until charred and tender. Transfer to a plate and drizzle with a bit more oil.
Spread one-third of the eggplant on the bottom of the dish. Layer with one-third of the pasta sauce, basil, parmesan, and bocconcini. Repeat these layers two more times using the remaining ingredients. Sprinkle breadcrumbs on top, spray with oil, and bake uncovered for 25 to 30 minutes until golden and bubbling. Let it stand for 10 minutes before serving.