Rustic Eggplant Parmigiana

Serves 6-8 people
Time 40 minutes


4 small eggplant, cut lengthways

700g Italian tomato passata

100g cherry tomatoes, cut in half

200g bocconcini cheese, sliced or torn into small pieces

100g parmesan cheese, grated

1 cup wholemeal breadcrumbs

4 tbsp. parsley, roughly chopped

4 tbsp. basil, roughly chopped

olive oil for drizzling


Preheat oven to 180C.

Preheat a griddle pan or BBQ in medium/high heat. Brush a little olive oil over the eggplant and cook on the BBQ 3-5 minutes each side, place on a plate.

In a medium sized baking dish, layer with the eggplant, pour a little of the passata, cherry tomato, bocconcini, herbs and repeat till finished.

In a small bowl mix together the Parmesan and breadcrumbs. Pour over the eggplant mixture and bake in the oven for 20-25 minutes or till cooked.

Serve with a green salad.