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Eggplant Parmigiana

Delicious vegan and gluten-free friendly parmigiana
Prep Time10 mins
Cook Time50 mins
Servings: 4


  • 2 med Eggplant (unpeeled)
  • Salt
  • 1 tbsp Olive Oil
  • 1 lg Onion peeled and finely diced
  • 2 Garlic cloves minced
  • 3 cup Canned tomatoes diced
  • 1 tsp Dried oregano
  • 2 tbsp Parsley (fresh) finely diced
  • 1/8 tsp Pepper
  • 1/4 tsp Salt
  • 1 Bay Leaf
  • 1 tbsp Olive oil
  • 2/3 cup Dry gluten free breadcrumbs
  • 1/3 cup Vegan friendly cheese finely grated - preferably a hard variety like parmesan
  • 2 tbsp Lemon zest
  • 2 tbsp Chives finely chopped


  • Lightly greased a 12x12 baking dish then set aside. Preheat the oven to 200C.
  • Slice the eggplant into 8 even slices (lengthways), approximately 1 ½ cm thick. Lay in an even layer on a wired rack and sprinkle with salt. Set aside.
  • Heat the olive oil in a fry pan over medium to high heat. Add the onions and garlic, sauté for 5 minutes, or until onion is tender.
  • Add the tomatoes, oregano, parsley, salt, pepper and bay leaf.
  • Bring to a boil and then reduce to a simmer. Allow to cook for approximately 25 minutes, or until the sauce has reduced by half. Remove from heat and discard the bay leaf.
  • In a small bowl, combine the breadcrumbs, cheese, lemon zest, chives, salt and pepper, mix together and set aside.
  • Return to the slices of eggplant and pat dry using a clean kitchen towel or paper towel. Press down firmly to remove any excess moisture.
  • Brush the eggplant slices with the olive oil on each side. Place on grill rack on a baking sheet and grill under the oven grill 4 inches from heat for approximately 3 minutes on each side.
  • Arrange eggplant slices in an even layer in the prepared baking pan. Spoon over the tomato mixture and sprinkle with the cheese and bread crumb mixture.
  • Bake in the oven for approximately 15 minutes or until lightly browned.
  • Divide among plates and serve immediately with a simple side salad of choice.