Eggplant parmigiana

4 May



So, here’s some exciting news – next week I am teaching a vegetarian cooking class at our local college! It will be the first time I have taught anyone anything in a formal setting so I am excited slash nervous. Not only that – the class has sold out! No pressure, then…

I stopped eating meat about 27 years ago, which not only shows how old I am, but how long I have been preparing fresh, healthy meat-free meals.

Eggplant is one of my fav vegetables as it is incredibly versatile. It is great for cooler weather, as it lends itself to long, slow cooking. Eggplant absorbs flavours like a sponge and it is often the hero dish on restaurant’s vegetarian menus.

I have been unable to convince Misses 8 and 10 of eggplant’s merits, although they both adore babaganoush, so maybe we’ll get there in the end.

This eggplant parmigiana is such a delicious meal that is suitable for weeknight dinners or weekend lunches with friends. It is quite rich so I suggest serving it with a simple green salad. If you have any sauce leftover freeze it in a container – it is lovely with pasta or on a pizza base.


2 large eggplants, washed and sliced into coins

1 tin tomatoes

half jar passata

very decent splash of red wine – whatever you have open is fine

fresh basil leaves

Salt and pepper

Dried Italian herbs

Grated mozzarella cheese




In a large fry pan over a medium heat fry the eggplant in a generous amounts of oil until golden on both sides.

Place on paper towel-lined plate for ten minutes to absorb excess oil.

Meanwhile make sauce – fry onion and garlic in oil until lightly golden. Reduce heat then add in tomatoes, passata, red wine, salt and pepper and Italian herbs. Stir and allow to simmer for ten minutes.

Meanwhile, preheat the oven to 180C.

Place a layer of sauce on the bottom of a Pyrex casserole dish, then top with a layer of eggplant. Tear up a basil leaf and place a piece on each slice of eggplant.

Sprinkle over cheese, then repeating the layering until all the eggplant is used. Finish with cheese.

Bake in oven for about 20 minutes or until cheese is bubbling.








34 Responses to “Eggplant parmigiana”

  1. Philip at 10:09 am #

    Lovely: so easy to dive into and demolish!

  2. SweetRevelations at 10:16 am #

    My gosh that looks yum!

  3. heartandsoul974 at 10:47 am #

    Good luck with your teaching job and as for the eggplant, all I can say is yum, yum, yum!

    • The Hungry Mum at 11:34 pm #

      Oh thanks so much 😀 Bit nervous, am sure it will be fine.

      • heartandsoul974 at 11:46 pm #

        Anything new can be nerve racking but I bet it won’t take you long to feel comfortable with it!😊

  4. Linda at 11:52 am #

    Isn’t that cool! Have fun teaching!! Your Eggplant Parm looks delicious 🙂

    • The Hungry Mum at 11:31 pm #

      Cheers Linda 😀 This is outside my comfort zone so will be interesting.

      • Linda at 3:31 pm #

        Going outside your comfort zone sometimes is a good thing! Enjoy! 🙂

  5. Sarah 'n Spice at 5:53 pm #

    Yum! Such a wonderful and comforting dish!

    • The Hungry Mum at 12:21 am #

      It is so good Sarah – I think I will make it again tonight 🙂

  6. lucylox at 7:14 pm #

    Exciting stuff – good luck!

    • The Hungry Mum at 11:08 am #

      Thanks! It must have gone well as I have been asked to teach some more classes 🙂

  7. Gather and Graze at 11:01 pm #

    How very exciting that you’re going to be teaching cooking classes… you’ll be fabulous – just wish that I could attend!
    Such a flavour-packed way of serving eggplant, sounds absolutely delish.

  8. How exciting! Congratulations! 😀 You’ll have to let us know how the class goes!

    • The Hungry Mum at 12:14 am #

      Cheers! I was quite nervous and managed to leave vital ingredients in the fridge at home but it all worked out well 🙂 The class were all lovely and I have been asked to return, so yay!

  9. Laura @ Feast Wisely at 11:27 pm #

    One of my favourite veggie dishes Hungry Mum – yours looks lovely and cheesy. I also add Parmesan alongside mozzarella….

    • The Hungry Mum at 10:58 am #

      OOoh, yes – parmesean would be a fab addition. Cheers Laura x

  10. Sheryl at 3:03 pm #

    mmm. . . This dish looks wonderful.

    • The Hungry Mum at 12:13 am #

      Thanks! I had it again for dinner last night – I can’t get enough of it!

  11. Good luck with the cooking class! Dave has decided he wants this as a meal so I shall be shopping for eggplants today 🙂

    • The Hungry Mum at 7:55 am #

      Thanks Tandy! It all went swimmingly – and this was the hit dish of the day! Hope Dave loves it x

  12. Anna @ shenANNAgans at 4:09 am #

    I will only eat eggplant when served in parmigiana form. And lady, your version looks out of this world YUM! Will work nicely in my household, seems we are all eating a more plant based diet. Ha… she says as she spreads a thick layer of cheese. 🙂

    • The Hungry Mum at 12:12 am #

      Oh, you need to bury this in cheese! Stringy, stretchy, gooey cheese. Damn, I am fasting today… stop talking about cheese!

  13. A Cookbook Collection at 10:59 pm #

    Yum! Congrats and good luck with the class

  14. I can imagine how great this tastes. I do love eggplant and slow cooking is its best friend. Regarding the lessons at the local, well done!

  15. The Hungry Mum at 3:29 pm #

    Reblogged this on the hungry mum.

  16. FrugalHausfrau at 10:19 am #

    I could just dive into that – mouth first!! It looks so ooey, cheesy delicious!! Congrats on your class!! You’re gonna rock it~just pretend you’re blogging, lol!! Live!

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