Refine Search by:

Eggplant Parmigiana

Serves 4


  • 2 large eggplants
  • 30g Australian butter, melted
  • 2 large tomatoes, deseeded and diced
  • 1 teaspoon dried herbs
  • 4 spring onions, chopped
  • 2 teaspoons tomato paste
  • freshly ground black pepper, to taste
  • 4 slices Australian mozzarella cheese
  • 1/4 cup grated Australian Parmesan cheese
  • 2 teaspoons dried herbs, extra
  • 1 teaspoon paprika
Download Recipe (PDF)


  1. Cut the eggplant into 2cm rounds. Brush with melted butter and grill for 2 minutes on each side until golden brown. Combine tomatoes, herbs, spring onions, tomato paste and season to taste. Layer eggplant, tomato mixture, and mozzarella to form 4 stacks. Sprinkle with parmesan, extra herbs and paprika. Bake at 180°C for 10 minutes until cheese has melted.
  2. **This recipe is suitable for lacto-ovo vegetarians who have adopted a vegetarian diet for health reasons.

Nutritional Information

Nutrients per serve:
Fat, Total (g) 20
Sodium (mg) 0
Calcium (mg) 0
Iron (mg) 0


Join the discussion
RSS Feed