Delicious meat-free eggplant parmigiana

Nov 29, 2019
This tasty eggplant parmigiana will be a hit with every crowd! Source: Getty.

Often it can be hard to find meat-free dinner dishes that are equally as comforting and delicious as their counterparts. But this delicious eggplant-based parmigiana is definitely the best way to kick off your journey into the flavourful world of meat-free meals.

With a super simple recipe and just a handful of easy ingredients, you won’t regret giving this a red hot go! If you want to make this dish completely vegetarian simply replace the parmesan with any other cheese and you’re good to go!


  • olive oil cooking spray
  • 4 small eggplants, thinly sliced
  • 700g jar Italian tomato pasta sauce
  • 1/2 cup basil leaves, chopped
  • 140g parmesan cheese, grated
  • 180g cherry bocconcini cheese, torn in half
  • 1 cup fresh white breadcrumbs


  1. Preheat oven to 200C. Lightly grease 5.5cm-deep, 20cm x 28cm baking dish. Heat barbecue grill or chargrill pan over high heat. Spray both sides of eggplant slices generously with oil.
  2. Grill eggplant, in batches, for 2 minutes each side or until charred and tender. Remove to a plate. Spray with oil.
  3. Place one-third of the eggplant over base of dish. Top with one-third of the pasta sauce, basil, parmesan and bocconcini. Repeat layers twice with remaining eggplant, sauce, basil, parmesan and bocconcini. Top with breadcrumbs. Spray with oil.
  4. Bake, uncovered, for 25 to 30 minutes or until bubbling around the edges and golden. Stand for 10 minutes. Serve.

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