Eggplant parmigiana Eggplant parmigiana

Indulge in this Italian-inspired classic when you need a little rainy-day comfort.


Serves 4


50 mins



  • 3 large eggplants, cut lengthways into 1cm slice
  • 125ml (½ cup) olive oil
  • 1 onion, chopped
  • 6 cloves garlic, chopped
  • 3 cloves garlic, crushed
  • 400g crushed tomatoes
  • 400g diced tomatoes
  • 1 tbs chopped fresh oregano
  • 2 tbs chopped basil leaves, plus extra to serve
  • 50g parmesan, finely grated
  • 250g mozzarella, grated
  • Green salad, dressed, to serve


Preheat the grill to 220°C. Line two baking trays with baking paper. Arrange the eggplant slices in a single layer on the trays. Brush the slices with oil and season well with salt and pepper. Grill each tray for 3–5 minutes, until golden. Leave to cool slightly.
Heat the remaining 2 tablespoons of oil in a large frypan over medium-high heat. Add the onion and season with salt and pepper. Cook, stirring, for 3–5 minutes until the onions have softened. Add the garlic and cook for a further 2–3 minutes, until fragrant.
Increase the heat to high and add the tomatoes, oregano and basil. Bring to the boil and reduce the heat to medium. Simmer for a further 5–10 minutes, until the sauce has reduced and thickened slightly.
Preheat the oven to 180°C. Spread a spoonful of the tomato sauce over the base of a 2L baking tray and top with a single layer of grilled eggplant, followed by a sprinkle of parmesan. Repeat with sauce, eggplant and parmesan, finishing with a layer of parmesan. Sprinkle over the grated mozzarella and bake for 20 minutes or until the cheese is melted and browned.
Garnish with basil and serve warm with a side of green salad.

Originally published in The Costco Connection, Sep/Oct 2022. Pick up the latest copy at your local warehouse or read it online.