Eggplant Parmigiana


  • 1.5kg eggplants
  • Tapioca flour
  • 330ml extra virgin olive oil
  • 500ml tomato passata
  • 2 tbs roughly torn basil leaves
  • 250g grated chevrette mild hard goats cheese
  • 100g grated pecorino sheep milk cheese


Pre-heat oven to 180 degrees C and prepare a 32 x 20cm shallow casserole or baking tray.

Thinly slice the eggplants length ways. Layer the slices in a large colander, sprinkling salt between each layer. Leave for 1 hour to extract the bitter juices. Rinse and pat the slices dry on both sides with paper towels. Coat the eggplant slices lightly with tapioca flour.

Heat 125ml of the olive oil in a large frying pan. Quickly fry the eggplant in batches over low heat (so as to not damage the olive oil) until heated through. Add more olive oil as needed, and drain well on paper towels as you remove each batch from the pan.

Make a slightly overlapping layer of eggplant slices over the base of the dish. Season with pepper. Spoon 4 tbs of passata over the eggplant and scatter a few pieces of basil on top. Sprinkle with some of the goats cheese and pecorino. Continue this process, layering the ingredients until you have used up all the eggplant.

Bake for 30 minutes. Remove from the oven and allow to cool for 15 minutes before serving.

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