white tray filled with eight stacks of fried eggplant in marinara sauce, topped with crispy baked cheese.

Eggplant Parmi

This eggplant parmi is my go-to for family dinners or gatherings – it's full of flavour, perfect for satisfying a crowd. With crispy eggplant rounds, rich tomato passata, and gooey mozzarella, it’s sure to be a hit.

Ingredients:

  • 2 large eggplants, sliced 
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • ½ cup Parmesan cheese
  • 2 tsp dried oregano
  • 2 tsp dried thyme 
  • 1 tsp dried basil
  • 1 tbsp garlic powder
  • ¾ cup plain flour
  • Salt and pepper, to taste
  • 1 cup vegetable oil
  • 1 cup passata sauce
  • ½ cup seasoned pasta sauce
  • 1 large fresh mozzarella ball, sliced
  • ¾ cup grated cheddar cheese

Method:

  1. Prep the eggplant: Line a baking sheet with baking paper, lay the eggplant slices out on the tray and sprinkle with salt. Leave the eggplant to sit for approx 15 minutes and then dab any excess moisture off with a paper towel.  
  2. Coat and fry: add vegetable oil to a deep pot or pan and heat over medium heat. Prep the eggplant while the oil is heating up. In a small bowl whisk together the eggs. In another bowl combine panko, Parmesan, oregano, thyme, basil, garlic, sea salt, and black pepper. In a third bowl add the plain flour. Dip each eggplant slice into the flour then egg mixture, then coat with the panko mixture. Add a few eggplants at a time to the hot oil, cooking on each side for approx 4-5 minutes. Remove eggplant from the oil and leave to cool on some paper towel. 
  3. Assemble the dish: Preheat oven to 180C in a bowl combine the passata and pasta sauce and stir to combine. In a baking dish, spread half of this mixture on the bottom. Layer half of the baked eggplant slices over the sauce, followed by passata sauce dabbed on top of each eggplant slice. Add the sliced  mozzarella on top of the eggplant and place another layer of eggplant on top of the mozzarella. Top with more passata and sprinkle with cheddar cheese.
  4. Bake and grill: add a drizzle of olive oil, and a sprinkle of sea salt. Bake for 20 minutes until the cheese melts. For that golden, bubbly finish, switch your oven to the grill for 3 minutes.
  5. Serve: serve immediately. Enjoy this lighter take on a classic Italian favorite!

Pro Tip: If you want extra-crispy eggplant, don't skip the salt and dab step to remove excess moisture from the eggplant before coating and frying. 

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