Eggplant Parmigiana

Eggplant Parmigiana

This Italian classic has the best of a lasagne and a vegetable bake. With layers of eggplant, tomato sauce and molten cheese, this vegetarian dinner is sure to please!

Made with Mutti Polpa

Mutti Polpa Finely Chopped Tomatoes is a unique product that combines the juice of the tomato with its thinly diced flesh, and is able to retain all the freshness of just picked fruit. A very versatile product, Mutti Polpa is perfect for both quick cook dishes and dishes that cook slowly or at high temperatures. It takes 5kg of fresh tomatoes to make 1kg of Mutti Polpa. It is made by the patented Mutti cold crushing method which ensures it retains all the flavour and fragrance of a ripe tomato (and is still a closely guarded secret to this day!).

cooking sketch 45 min (COOK TIME: 30 min / PREP TIME: 15 min)

cooking sketch Easy

6 people


  • 1 cup good olive oil
  • 4 eggplants
  • 1 red onion (diced)
  • 1 garlic clove (chopped)
  • 1 lemon
  • 400 g Mutti Polpa Finely Chopped Tomatoes
  • 700 g Mutti Passata
  • 1 1/2 cups grated cheddar
  • 1/2 cup bread crumbs
  • dried chilli flakes (optional)
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Eggplant Parmigiana: Method

  1. In a large bowl toss the eggplant with the olive oil and a little bit of salt and pepper.
  2. On a grill plate or in a frypan cook the eggplant on both sides until 90% cooked through, set aside.
  3. In a medium-sized saucepan, add a tablespoon of the olive oil from the eggplant. Sauté the red onion, chopped garlic, chilli, and lemon zest for two minutes.
  4. Add Mutti Polpa finely chopped tomatoes and the Mutti Passata to the onion and garlic mixture and simmer over medium heat for 10 minutes. When you use two Mutti products in combination you get a burst of texture and flavours that will lift the whole dish.
  5. Preheat your oven to 180°C, then in your pre-greased baking dish, cover the base of the dish with a layer of your Mutti sauce.
  6. Make as many layers as you can by layering the Mutti sauce then eggplant then grated cheese and repeating. Saving the bocconcini and breadcrumbs for the last top layer. This dish can be prepped to this stage the day before baking and refrigerated.
  7. Bake for 25 minutes or until hot through, the cheese should be melted and the breadcrumbs crispy.
  8. Serve and garnish with torn basil leaves and a drizzle of lemon juice and enjoy.
  9. If there are any leftovers, this dish goes very well as a side to your favourite protein.

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Also made with: Mutti Polpa

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