Eggplant Parmigiana


Crispy crumbed exterior and a soft pull apart centre, topped with rich passata and stringy cheese.

Great served with all kind of roast veggies or by themselves! Use any cheese you would like, we used bocconcini. Use vegan cheese as a dairy free substitute.

Eggplant Parmigiana

Servings 6 pieces
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • Baking Tray
  • Saucepan or deep fry pan for shallow frying
  • 3 Bowls
  • Paper Towel
  • Metal Tongs
  • Measuring Utensils: 1 cup, 1/3 cup, 1/2 cup and a tbsp.


  • 1 large eggplant
  • 2 eggs (whisked)
  • 1/3 cup gf plain flour (or cornflour)
  • 1 cup gf breadcrumbs (we used panko)
  • 1 tbsp italian seasoning
  • 1 pinch salt and pepper
  • 1 cup passata sauce
  • 1/2 cup cheese (we used bocconcini)
  • few leaves of fresh basil (optional)
  • vegetable oil for shallow frying (amount will depend on the size of saucepan you use)


  • Preheat your oven to 180°C.
  • Slice the eggplant into 6 even thick slices lengthways. Place on a baking tray and spray with a little oil, sprinkle with salt and put into the oven for 15 minutes.
  • Add the plain gf flour to a bowl, set aside. Mix together the breadcrumbs, salt, pepper and italian seasoning to another bowl, set aside. Crack eggs into another separate bowl and whisk with a fork, set aside.
  • Fill the bottom of a pan with enough oil to just cover your schnitzels (we are shallow frying not deep frying) and turn the heat to medium-high.
  • While your oil is heating up, dip each pre-cooked eggplant piece into the flour first, making sure they are completely covered and then into the egg and lastly the breadcrumbs.
  • Line a plate with paper towel (this is to soak up and excess oil) and place it next to where you will be frying your schnitzels.
  • Drop a couple of your panko crumbs into the oil and if they sizzle and rise to the surface, your oil is ready for frying. Place two schnitzels into the oil carefully using metal tongs and let them fry until they turn a golden brown (about 2 minutes) and then carefully turn them over and let the other side cook. When they have finished frying, pick the schnitzel up with your tongs and hold it over the oil (letting the excess oil drip off) and place onto the paper towel.
  • Transfer your fried schnitzels back onto the baking tray and cover the top with passata sauce and sprinkle on your cheese. Place the tray under the grill or into the oven until your cheese has melted, sprinkle with fresh basil and serve with your favourite veggie sides!
Course: Main Course

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