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Eggplant and tomato parmagiana

Eggplant and tomato parmagiana

Total Time
1 hr 10 min
20 min
50 min
Replace chicken schnitzel with eggplant in this healthy vegetarian version of an Aussie pub favourite. One bite of this and you'll never go back


Dried breadcrumbs

1 cup(s)

Plain flour

¼ cup(s)


2 medium, lightly beaten


1 large, thinly slied into rounds

Olive oil

1 tbs

Brown onion

1 medium, finely chopped


2 clove(s), crushed

Fresh basil

cup(s), torn

Canned diced tomatoes

800 g, (2 x 400g cans)

Extra light cheddar cheese

½ cup(s), grated, grated

Grated parmesan cheese

2 tbs


2 cup(s)

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 220°C or 200°C fan-forced. Line 2 baking trays with baking paper. Place breadcrumbs and flour on separate plates. Place egg in a bowl.
  2. Toss eggplant in flour, shaking off excess. Dip in egg, then coat in breadcrumbs. Place onto prepared trays. Lightly spray eggplant with oil. Bake for 15–20 minutes, turning halfway through cooking, or until golden. Reduce oven to 200°C or 180°C fan-forced.
  3. Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Add onion, garlic and half the basil and cook, stirring, for 5 minutes or until onion has softened. Add tomatoes and bring to the boil. Reduce heat and simmer for 10–15 minutes or until thick. Stir in remaining basil.
  4. Lightly spray a 1.5L (6-cup) capacity baking dish with oil. Spread 1⁄3 cup tomato sauce over base of dish. Top with one-third of the eggplant, then one-third of both the remaining sauce and tasty cheese. Repeat with remaining eggplant, sauce and cheese to form 3 layers. Sprinkle with parmesan and cover with foil. Bake for 15 minutes. Uncover and bake for 15 minutes or until golden. Serve with rocket.


SERVING SUGGESTION: Steamed broccolini.