Justine Schofield's Eggplant Parmigiana

Justine Schofield's Eggplant Parmigiana

Cooking time


Slice the eggplant length-ways into 1/2cm (5mm) thick slices. Place 2 (if you have) large pans on medium-high heat and add a few tablespoons of oil to each pan then shallow fry eggplant for 1 minute on each side or until golden brown. Repeat the process with the remaining oil (reserving 2 tablespoons for sauce) and eggplant.

To prepare your sauce. Heat remaining olive oil in medium saucepan over a medium heat. Add the garlic and cook for 30 seconds then the passata and season again with salt and pepper. Once it has come to the boil, turn the heat down and cook gently for 15-20 minutes, stir regularly until thick and rich.

Preheat the oven to 180˚C.

In a 2L (approx.) ovenproof dish, spread a ladle-full of sauce evenly on the base. Then add your first layer of eggplant, ensuring not to overlap too much. Sprinkle with a little Parmesan, a few dollops of ricotta, mozzarella, a little torn basil and a small pinch of salt and pepper. Add half a ladle-full of sauce, spreading evenly once again and then repeat this process and continue to layer until you have used up all the eggplant. Press down each layer to compress, then finish off with a layer of cheese.

Bake for 30-35 minutes or until the top is golden. Cool for at least 20 minutes before serving with extra parmesan.

Ingredients Chevron Icon

3-4 eggplant (about 1.2kg)

1/2 cup extra virgin olive oil

2 cloves garlic, peeled and bruised

700ml passata (tomato puree)

1 cup Parmesan, very finely grated + extra to serve

1 large ball (125g) of buffalo mozzarella, torn in small pieces

300g ricotta

1 handful of basil leaves, torn

Salt and pepper