Eggplant parmigiana is a great comforting dish. We love the taste, warmth and flavours it brings. Make a bigger batch and keep some for leftovers the next day. 

  • Serves: Family
  • Prep time: 45 minutes
  • Cook time: 40 minutes


  • Parmigiana
    3 medium eggplants, washed and sliced into 1cm thick rounds
    sour cream
    shredded mozzarella
    grated parmesan
    dried oregano
    2 tbsps cooking salt
  • Sauce
    400ml passata
    1/2 brown onion, finely chopped
    1 clove garlic, minced
    olive oil


  1. Preheat oven to 200 degrees.
  2. Lay the slices of eggplant flat on a clean tea towel, not overlapping. Sprinkle with the cooking salt and set aside for 30mins. During this time the eggplant slices will sweat water – this is what you want to happen, don’t worry!
  3. Over medium heat, sauté the onion and garlic with 1 tbsp of olive oil in a frying pan until fragrant and transparent. Add the passata, reduce to a low heat, and allow to warm through for 5-10mins.
  4. Once the eggplant has been salted for 30mins, dab the slices with toweling paper to remove excess water.
  5. In a large oven-proof frying pan or chef’s pan over medium heat, cook the eggplant slices in batches and add in a few tablespoons of olive oil until slightly browned and golden. Set aside until all the slices are cooked.
  6. In the same oven-proof pan or chef’s pan, begin the assembly process, much like you would a lasagna: layers of cooked eggplant, a ladle of sauce, followed by a handful of shredded mozzarella, dotted with a 6-10 teaspoons of sour cream per layer. Continue this process until you’ve used up all the ingredients.
  7. Top with a handful of grated parmesan and a sprinkling of dried oregano, and bake in the oven for 30mins, or until brown and golden on top.
  8. Allow the parmigiana to stand at room temperature and cool slightly before serving – this will help the sauce to absorb into the eggplant.


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