Eggplant parmigiana

Set and forget for an easy vegetarian meal.

  • 20 mins preparation
  • 6 hrs cooking
  • Print
While most of use associate it with chicken, parmigiana is actually an Italian dish made by baking layers of egglant, tomatoes and cheese.


  • ⅔ cup (160ml) olive oil
  • 1 medium onion (150g), chopped finely
  • 2 cloves garlic, crushed
  • 400 grams canned diced tomatoes
  • 1 cup (260g) bottled passata
  • ¼ teaspoon dried chilli flakes
  • 2 cup medium eggplants (600g), sliced thickly
  • ¼ cup (35g) plain (all-purpose) flour
  • ⅓ cup loosely packed fresh basil leaves
  • 200 grams bocconcini, sliced thinly
  • ⅔ cup (50g) finely grated parmesan
  • ½ teaspoon sweet paprika


  • 1
    Heat 1 tablespoon of the oil in a large frying pan; cook onion, stirring, for 5 minutes or until onion softens. Add garlic; cook, stirring, until fragrant. Stir in tomatoes, passata and chilli. Transfer to a medium jug.
  • 2
    Toss eggplant in flour to coat, dust off excess. Heat remaining oil in same pan; cook eggplant, in batches, until browned. Drain on paper towel.
  • 3
    Layer half the eggplant in a 4.5-litre (18-cup) slow cooker; season. Top with half the tomato mixture, basil and bocconcini. Repeat layering, finishing with parmesan. Sprinkle with paprika. Cook, covered, on low, for about 6 hours.


SERVING SUGGESTION Crusty bread and rocket salad.

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