Easy Eggplant Parmigiana


I know you're busy (me too!) and having time to make a full blown eggplant Parmigiana is not always doable. 

So that's why I've created... the Easy Eggplant Parmigiana.

You pretty much throw all the ingredients into a tray so it's kinda hard to mess up. The sauce caramelises naturally, making you look like a pro while you chill.


  • Play around with this recipe and add your own veggies. Zucchini, capsicum/peppers, garlic and chilli flakes will spice this up.

  • For a more substantial meal, chop in halloumi before the second layer of tomatoes or crumble with feta once you've removed it from the oven.

  • You can use dried oregano if you don't have basil

  • Eggplant is a great carrier of flavour, and it soaks in all the juices so make sure all of the eggplant slices are covered by tomatoes. Don't be shy with the parmesan layer on top. It'll go crispy. Yum!

Enjoy this delicious recipe!

Lyndi xx

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eggplant parmigiana recipe
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Easy Eggplant Parmigiana
You can use 1-2 tablespoons of dried oregano if you don't have fresh basil. The tinned cherry tomatoes (as opposed to diced tomatoes) will make this dish especially beautiful.
  • 1 large eggplant sliced into large 'coins', 1-2cm thick
  • 1 tablespoon extra virgin olive oil
  • 2 x tins (400g/14oz) cherry tomatoes
  • 2 teaspoons paprika
  • 1/4 cup basil
  • 2 tablespoons balsamic vinegar
  • 1 cup parmesan cheese
1. Preheat oven to 190˚C/375˚F2. Drizzle oil into the base of a large tray. Add 1 tin of tomatoes then layer with eggplant. Add paprika, balsamic vinegar and basil on top then pour over the 2nd tin of tomatoes. Top with parmesan cheese3. Place in the oven for 45 mins - 1 hour. Top with basil leaves to serve.
Prep time: Cook time: Total time: Yield: 4