Eggplant Parmigiana


  • 2 eggplants (large)
  • 2 eggs
  • 4 slices wholegrain bread
  • 1 garlic clove
  • mixed herbs
  • pepper
  • salt (for sweating the eggplant)
  • olive oil (for cooking)
  • 1/2 cup plain wholemeal flour
  • 400g tomato pasta sauce (1 jar)
  • 1 cup grated light mozzarella cheese


  • Prep Ingredients: Slice eggplants into 1-1.5cm thick slices. Whisk eggs and crush garlic. In a food processor crumb the grain bread slices.
  • Preheat oven to 180°C. lightly grease a baking dish and line an oven tray with non-stick paper.
  • Meanwhile, slice eggplant. Place slices in a colander (over the sink), sprinkle with salt (be generous and make sure all slices are salted) and leave for 30 minutes.
  • Rinse eggplant slices well and pat dry.
  • Toss eggplant in flour and shake away excess. Next, coat eggplant in the whisked egg then toss in bowl with the crumbs, garlic, herbs and pepper. Coat eggplant with the crumbs and set aside.
  • Heat oil in a frypan over medium heat and cook eggplant for 2 minutes each side or until golden brown. Set aside.
  • Using a lined baking dish, layer eggplant slices first, top with sauce and cheese. Repeat layers.
  • Bake for around 20 minutes or until mixture is cooked through.
  • Serve eggplant both warm or cold. Perfect for leftovers!

Vegan adaptable:
Use vegan cheese alternative.
For egg substitute use “egg replacer” (store-bought) or 1 tbsp ground flaxseeds + 3 tbs water.

Gluten-free adaptable:
Use gluten-free bread/breadcrumbs & flour.