Hassle-back Eggplant Parmigiana

Sliced eggplants are generously drizzled with olive oil, and roasted to golden perfection before being layered with a rich tomato sauce, zesty ricotta, gooey mozzarella and topped with a sprinkle of breadcrumbs.

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Prepare the mixture for the tomato sauce (store in an airtight container in the fridge)


Ingredients

  • 800g chopped tomatoes (2 tins) 
  • 2 cloves garlic (crushed)
  • 1 Tbsp tomato paste
  • 1 tsp dried oregano 
  • 1 tsp coconut sugar
  • Salt and pepper 

Method

  1. Add all of the ingredients to an airtight container and mix well to combine.
  • Don’t be shy with the olive oil when you pre-roast the eggplants – the olive oil adds flavour and helps achieve that nice golden colour.

 

  • Adding the mozzarella slices and breadcrumbs towards the end prevents burning and ensures a gooey and crispy topping.

Vegetables

  • Serve alongside a simple garden salad or some steamed greens. 
Ingredients
  • 4 eggplants 
  • 800g chopped tomatoes (2 tins) 
  • 2 garlic cloves (crushed)
  • 1 Tbsp tomato paste
  • 1 tsp dried oregano 
  • 1 tsp coconut sugar
  • 150g ricotta 
  • 1 cup parmesan (grated)
  • 1 lemon (juice) 
  • 125g mozzarella (sliced) 
  • ½ cup breadcrumbs 
  • Olive oil
  • Salt and pepper
Method
  1. Preheat the oven to 200 degrees fan bake.

  2. Take the eggplants and make lengthwise cuts at 1cm intervals, three-quarters of the way through, so the slices are still attached at the top.

  3. Place the eggplants onto a large baking dish (encouraging them to fan out as much as possible), drizzle generously with olive oil and season with salt and pepper. Pop in the oven to cook for 20 minutes until starting to turn golden brown.

  4. Add the tinned tomatoes to a bowl with the oregano, garlic, sugar and tomato paste; mix well to combine and set aside.

  5. In a separate bowl add the ricotta, lemon juice and parmesan cheese; mix well to combine.

  6. Pour the tomato mixture into the tray with the eggplants, gently lifting the eggplants to allow the tomato mixture to distribute evenly across the base of the tray.

  7. Add about a teaspoon or two of the ricotta mixture between each layer of the eggplant.

  8. Cook for 20 minutes, after 20 minutes, remove from the oven and top each eggplant with a few slices of mozzarella and then sprinkle over the breadcrumbs; cook for another 10-15 minutes until golden. 

 

Variations

Vegetables

  • Serve alongside a simple garden salad or some steamed greens. 

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