Eggplant Parmigiana


PREP TIME 10 minutes
COOK TIME 40 minutes


2 eggplants, sliced 5cm thick
800g tomato passata
200g parmesan cheese, grated
Four Roses plain flour
300g fresh mozzarella cheese, roughly chopped
2 eggs, whisked
½ bunch fresh basil
Pukara olive oil
Cracked pepper


Step 1
Dust eggplant in a bowl of flour before coating in egg mixture.

Step 2
Once coated, place eggplant into a hot pan with enough oil to cover ¼ of the eggplant and turn until cooked.

Step 3
Once eggplant is cooked, place a layer on the bottom of a dish before covering with tomato passata, mozzarella, parmesan cheese and basil.

Step 4
Once covered, repeat this process again before placing into oven for approx 30 minutes until cooked.

Step 5
Once cooked, serve up with a few basil leaves and cracked pepper on top.