A version of Eggplant Parmigiana

This is a true Italian styled dish that is so  gooey with cheese and velvet egg plant , how could something with really just a handful of ingredients taste so good, It does I have served this with Panfried Chicken Bread with Bocconcini, ok so its a double whammy of Mozzoarella but hey you only live once.


  • 1kg of Aubergines
  • 1 fresh mozzarella ( might need 2 as the ones in Italy are huge )
  • 1 small bunch of basil
  • 100g Parmesan
  • Peanut or light olive oil (you end up using a lot as the eggplant absorbs a lot )
  • 1 kg tomatoes
  • 1 clove garlic
  • extra virgin Olive oil
  • Salt to taste

Note  I halve these ingredients  apart from the basil and garlic as it makes masses for large Italian Families I have also used canned chopped tomatoes which work well too



  1. Wash the  aubergines and peel and cut them into thin slices and fry them in the hot oil
  2. As soon as they are golden lay them today on absorbent Kitchen paper
  3. Make the tomato sauce , saute the garlic and lightly in the olive oil and add the fresh or canned tomatoes leave to cook and season well
  4. Cut the Mozzarellas into slices
  5. Place alternate layers of aubergines, mozzarella, basil and parmesan cheese  and tomato sauce on a sheet of baking paper
  6. Close the paper and make a parcel
  7. Cook at 160 degress, for approx 40 minutes until the egg plant is tender.
    1. Serve  in the paper and a plate with fresh basil and grated parmesan cheese .

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