The Dinner Planner


Eggplant Parmiagana

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This is my easy and healthier take on Eggplant Parmigiana.
Servings 4


  • 2 eggplant - sliced into `1cm wide rounds
  • ¼ cup olive oil
  • 2 400g tinned tomatoes
  • 1 onion - finely diced
  • 1 tsp sugar
  • ½ cup basil leaves - roughly chopped
  • 1 cup mozzarella - grated
  • ¼ cup parmesan - grated

To Serve

  • crusty bread
  • side salad or steamed vegetables


  • Preheat oven to 200C
  • Place the sliced eggplant in a single layer on oven trays. Lightly brush each side with a little olive oil. Place in the oven for 10 minutes.
  • Place the remaining oil in a large pan and heat over medium heat. Add onion and cook for 2-3 minutes until softened. Pour in tomatoes, sugar and a teaspoon of salt and season with pepper. Bring to a simmer and cook for 20 minutes. Stir trough the basil.
  • Remove the trays from the oven. Turn the eggplant over and return for another 10 minutes.
  • Assemble in a 20cm square oven proof dish. Place a thin layer of sauce, then a layer of eggplant and repeat for 3 layers of each. Top the last layer with sauce, mozzarella and parmesan. Return to the oven and cook for 20 minutes.
  • To serve, divide among plates and serve with sides of choice.

Tips and Variations

For an alternative side dish:
500 grams potatoes cut into 4cm dice. Tossed in a little olive oil, 1 tsp crushed garlic and 1 tsp Italian herbs. Roast in oven for 40 minutes. Pop in the oven when you first put the eggplant in. 
Serve with steamed green beans with a squeeze of lemon juice, butter and seasoned with salt. 

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