A classic with a twist! Cheesy eggplant parmigiana

Oct 23, 2019
This tasty eggplant dish will instantly become your favourite! Source: Getty.

Looking for a tasty vegetarian dish that the whole family will love? You just can’t go past this cheesy eggplant parmigiana – and it takes hardly any time to whip up at all.

With just five ingredients and ten quick minutes, this meal is one you can rustle up with little notice and no stress. Plus, it’s packed full of flavour and tastes just as good the next day as leftovers – that’s if you can restrain yourself from eating it all in one go!


  • 400g jar olive pasta sauce
  • 200g piece mozzarella
  • 1/2 cup fresh basil leaves, plus extra leaves, to serve
  • 16 slices (about 500g) chargrilled eggplant
  • 30g (1/4 cup) garlic & herb schnitzel mix
  • 20g (1/4 cup) pre-shredded parmesan


  1. Preheat grill on high. Lightly grease small shallow baking tray or ovenproof frying pan and place under the grill to warm.
  2. Spoon pasta sauce into microwave-safe bowl. Cover. Microwave on High for 1 minute or until warmed through. Meanwhile, thinly slice the mozzarella and shred basil.
  3. Once tray or pan is warm, carefully remove from oven. Place 4 eggplant slices in the base. Top each slice with one-quarter of the pasta sauce, one-quarter of the mozzarella and one-third of the basil. Repeat layering 3 more times, finishing with mozzarella. Sprinkle with the schnitzel mix and parmesan. Season.
  4. Grill for 5 minutes or until warmed through and golden on top. Serve topped with extra basil.

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