Eggplant parmigiana

Current rating: 3.6 (5 ratings)
Serves 6
Prep 15
Cook 45
This great veggie dish will quickly become a family favourite! The roasted eggplant is covered with rich tomato sauce, melted cheese and a crunchy Weet-Bix crumb.
  • 2 eggplants, halved lengthways
  • 1 tbs olive oil, plus 1 tbs extra
  • 1 brown onion, finely chopped
  • 4 garlic cloves, thinly sliced
  • 400g tin of chopped tomatoes
  • 1 bunch of basil, leaves picked
  • 2 Weet-Bix, crushed
  • 40g parmesan, finely grated
  • ¼ bunch of parsley, finely chopped
  • zest and juice of 1 lemon
  • 1 cup reduced-fat grated cheese
  • 2 cups baby spinach
  • 250g cherry tomatoes, halved
  • 2 radish, thinly sliced
  • 2 tbs sunflowers seeds

Weight, measurement and temperature conversions

Seasonal Food Guide

View nutrition information per serve

  1. Preheat oven to 220°C (fan-forced). Line a baking tray with baking paper. Brush cut side of eggplant with a little oil. Place cut side down on the prepared tray. Bake for 20-25 minutes or until just tender.
  2. Meanwhile, heat one tbs oil in a large frypan over medium heat. Cook for 3-4 minutes or until soft and translucent. Add garlic and cook for a further minute or until fragrant. Pour in chopped tomatoes and simmer for 4-5 minutes or until thick. Stir through basil leaves.
  3. Combine Weet-Bix, parmesan, parsley and lemon zest in a small bowl.
  4. Once eggplants are tender turn over, so they are cut side up. Spoon on tomato mixture. Sprinkle over grated cheese and Weet-Bix crumb. Return to the oven for 8-10 minutes or until golden and bubbling.
  5. Combine baby spinach, cherry tomatoes, radish and sunflower seeds in a bowl. Add a squeeze of lemon juice and remaining one tbs oil. Toss to coat.
  6. Carefully transfer eggplants to serving plates with salad.

Nutrition Information