Feeds 4

Prep 15 mins

Cooking Time 35 mins


2 medium eggplants

1 400g tin of crushed tomatoes

2 cloves garlic

2 tables spoons of olive oil (plus extra for the eggplant)

1/3 cup of grated Parmesan cheese

150g mozzarella cheese

A handful of fresh basil leaves

Salt to taste

Eggplant Parmigiana


    1. Preheat an oven to 180 degrees Celsius
    2. Slice the eggplant into circular rounds (approx 1cm thick)
    3. Cut the mozzarella into slices
    4. Season the eggplant with salt and place in a colander. Set aside for 15 minutes to draw out the bitter juices. Rinse and pat dry.
    5. Lay the eggplant on a lined tray and drizzle with olive oil and season with salt. Bake for 20 minutes or until they start to soften. Remove from the oven.
    6. In a frying pan add the 2 tablespoons of olive oil and add crushed garlic. Sauté for a few minutes and add in the crushed tomatoes, plus fill the tin with half a cup of water and add to the frying pan. Season well with salt.
    7. Bring to a boil, then lower to a simmer for 20 minutes. The sauce needs to be thicker (not too loose) however add a bit of water if it’s too thick.
    8. In a 32cm X 22cm tray spoon a layer few tablespoons of the sauce spreading out. Layer the eggplant over the sauce, overlapping each piece, so there are no gaps. Place a few slices of mozzarella cheese over the top of the eggplants. Scatter a few basil leaves and finally sprinkle half of the Parmesan cheese.
    9. Repeat the process, laying the eggplants, sauce, mozzarella cheese, basil, and Parmesan (there should be two layers).
    10. Bake at 200 degrees Celsius for 15 minutes or until the cheese has melted.
    11. Serve hot or cold.

Eggplant Parmigiana Platter

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