Eggplant Parm


Eggplant Parm

I can’t take credit for this one, this was alllll my partner’s doing!  I made sure he emailed his recipe to me, so that I could share it with all of you.  I’m such a kitchen hog, it’s a pleasant surprise when he cooks for me- it’s always delicious.



  • 1 eggplant, thinly sliced
  • 1 700g jar of Italian tomato pasta sauce (or make it from scratch, up to you!)
  • 1 cup basil leaves, roughly chopped
  • 1 cup parmesan cheese, grated
  • 180g bocconcini, torn into halves
  • 1 cup white breadcrumbs


Preheat oven to 200C/400F.  Using olive oil, grease a 20cmx28cm (ish) deep baking dish.  Heat bbq on high.

Coat eggplant in olive oil.  Grill for 2 minutes on each side (should darken and soften).  Set aside.


Layer bottom of dish with roughly 1/3 of your eggplant.  Then, cover with a layer of pasta sauce, then basil, then parm, and bocconcini.  Repeat twice more, ideally, or until you run out of food or space! Top with breadcrumbs, drizzle butter over top.  Bake 25- 30 mins, or until bubbling and golden.  Allow to rest for 15 minutes.  Garnish with full leaf of fresh basil.

Suggested Wine Pairing: Chianti



2 thoughts on “Eggplant Parm

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s