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Baked Eggplant Parmigiana

Name: Baked Eggplant Parmigiana
Prep time: 20 min
Cook time: 1 h 20 min
Yield: 6 servings
Cuisine: Modern Australian
Ingredients: 1.5 kg eggplants, sliced lengthways by hand; 4 tbsp extra virgin olive oil; 2 tsp dried oregano; 1 tbsp garlic-infused olive oil; 900 ml tomato passata; 1 cup basil leaves; 150 g finely grated Parmesan; 300 g fresh mozzarella, roughly torn

Roasted eggplant layered with proper tomato sauce, Parmesan and torn mozzarella. No soggy breadcrumb armour, no deep fryer, no compromise.

Prep20 mins

Cook1 hr

Serves6

DifficultyEasy

Start cooking ↓

Rustic eggplant parmigiana with uneven layers blistered cheese and a rough spooned serving — **TooGut pick**Flexible, practical, genuinely delicious.

Roasting the eggplant on hot trays concentrates it before the bake. Varying slice thickness gives the finished dish tender centres, chewy edges and the kind of natural layers a machine could never produce.

Why it worksWhole-food ingredientsFlexible swapsClear steps

What you’ll need

Ingredients

Serves6

Roasted eggplant

1½ kgeggplants, sliced lengthways by hand
4 tbspextra virgin olive oil
2 tspdried oregano

Tomato and cheese

1 tbspgarlic-infused olive oil
900 mltomato passata
1 cupbasil leaves
150 gfinely grated Parmesan
300 gfresh mozzarella, roughly torn

One step at a time

Let’s cook.

Tick each step as you go. Built-in timers keep the important moments close.

Roast the eggplant first

Heat the oven to 230°C with two trays inside. Brush eggplant with oil, season with oregano, salt and pepper, then roast for 20 to 25 minutes.

Reduce the tomato

Simmer passata with infused oil for 15 minutes until it tastes concentrated rather than raw. Tear in half the basil.

Build uneven layers

Spread a little sauce in a baking dish. Layer eggplant, sauce, Parmesan and torn mozzarella without trimming everything to fit perfectly.

Bake until blistered

Finish with sauce and the remaining cheese. Bake at 205°C for 25 to 30 minutes until dark bubbles appear across the top.

Rest before breaking in

Rest for 15 minutes so the layers hold loosely. Spoon rather than slice and finish with remaining basil.

Per serve, estimate · Metric

Nutrition snapshot

Energy1,840 kJ

Protein24 g

Carbohydrate22 g

Fibre9 g

Approximate only. Values change with brands, portions and selected swaps.

Set yourself up

Equipment

✓ Two large oven trays
✓ Large baking dish
✓ Medium saucepan
✓ Pastry brush