Skip to Content
Eggplant Parmigiana
  • Prep
    10 min
  • Total
    35 min
  • Serving
    4 - 6

Eggplant Parmigiana



  1. Preheat oven to 200°C (400 °F).
  2. Line two baking sheets with parchment paper. Spread the eggplants on the baking sheets and oil them on both sides with a brush. Season with salt and pepper. Bake for 15 minutes or until tender.
  3. In the bottom of a 23-cm (9-inch) baking dish or pan, spread 125 ml (1/2 cup) of tomato sauce. Place one-third of the eggplant slices. Spread 250 ml (1 cup) of tomato sauce and sprinkle with 4 basil leaves. Spread 50 g (1/2 cup) of the grated Saputo Mozzarellissima cheese and 20 g (1/4 cup) of the Saputo shredded Parmesan cheese. Repeat with remaining ingredients.
  4. Bake for 25 minutes or until cheese is browned.