Easy Cheesy Eggplant Parmigiana

Easy Cheesy Eggplant Parmigiana


  • 2 large roasted red capsicums
  • 3 large eggplants
  • 150g grated parmesan
  • 1 carrot, peeled
  • 1 onion, peeled
  • 1 celery stalk
  • 2 garlic cloves, crushed
  • 4 tablespoons olive oil, plus extra to drizzle
  • 1L tomato passata
  • 1 cup torn fresh basil leaves
  • 400g mozzarella or bocconcini, torn


  1. Slice eggplants in half and cook slowly in a grill pan on a low heat, turning every 2 minutes until soft and caramelised. Set aside on a plate and cover with foil, ensuring eggplants stay soft and excess moisture can drain from the eggplants.
  2. In a food processor, add carrot, onion and celery and process until very finely chopped.
  3. Heat 2 tablespoons of olive oil in a saucepan over medium heat, add the processed vegetables, cook and stir for 2-3 minutes. Add garlic and tomato passata and season with salt and pepper. Stir to combine, then reduce heat to low and simmer covered for 20 minutes, stirring occasionally until quite thick.
  4. Preheat oven to 180°C.
  5. Layer an oven safe grill pan or baking dish with half the strips of eggplant, then half the capsicum, a layer of the tomato pasta sauce, torn mozzarella and basil. Repeat with remaining ingredients, finishing with a thin layer of tomato sauce and grated parmesan cheese.
  6. Drizzle with a little oil and bake for 30 minutes until light golden.


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