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easy quick eggplant parmigiana

Eggplant Parmigiana Your Way

  • Author: Jess Bunn
  • Diet: Vegetarian


Our eggplant parmigiana is gooey, melty, cheesy and hearty in the extreme! Perfect for wintery afternoons and evenings.



Tomato Sauce

  • 2 tins tomatoes
  • 4 cloves garlic
  • 2 onions, sliced thinly
  • 1 carrot, peeled and diced
  • 1 tsp chilli flakes (optional)
  • 1/4 cup basil

For the Filling

  • 100g skinned almonds, soaked for 4 hours in cold water or 30mins in boiling water
  • 1 Tbsp nutritional yeast


  • 1 cup ricotta cheese


  • 46 aubergines (700g)
  • 2/3 cup Mozzarella cheese, grated (vegan or dairy)
  • Parmesan (optional)
  • salt, pepper, olive oil (as needed)


  1. Soak your almonds: either in cold water for 4 hours, or for 30 minutes in boiling water.
  2. Place a pot on medium heat, add a drizzle of olive oil, then add the onions and carrots. Cook until soft and translucent, then add the garlic and cook for 2 more minutes.
  3. Next, get onto making your aubergines. Slice the aubergines into 1 cm thick rounds, place them on a baking rack and sprinkle them with salt, to draw out the bitter juices. Allow the aubergines to rest, salted for about 20 minutes.
  4. Heat the oven to 220C.
  5. While the onions cook, make your almond ricotta (if you are using it). Place the drained soaked almonds into a food processor, and blitz them until they are broken down into small pieces. Add the nutritional yeast into the blender. With the motor running, ass 1 Tbsp of water at a time, until the almond ricotta is creamy, a little chunky and similar in consistency to normal ricotta. Once ready, salt it to taste and set it aside until needed.
  6. Add the tomatoes, to the pot. Swirl the empty tin with roughly 125ml water to collect all the residual juices, then add this to the pot too.
  7. Cook the tomato sauce for at least 45 minutes but ideally 2-3 hours (you can even go up to 4 hours). Tomato sauces benefit greatly from low and slow cook times.
  8. Wipe the aubergine slices with a paper towel, then place them on a baking tray, drizzle them in olive oil and pop them in the oven to roast until brown on one side. Then flip them to brown on the other side. Once cooked, set them aside until your tomato sauce has finished cooking.
  9. Once your tomato sauce has finished cooking and is nice and thick, add half the basil leaves and chilli, and blend until smooth.
  10. To assemble add tomato sauce to the base of your casserole. Next add a layer of cooked aubergine, more tomato sauce and a layer of your ricotta. Repeat the process until all the aubergine is used up, and end of a nice generous layer of tomato sauce. Add the remaining basil leaves to the top of the aubergine parm. Scatter your mozzarella cheese over the top and, if using, a scattering of parmesan.
  11. Cover the casserole, and bake for 20minutes, then uncover the dish and cook for 15-20 minutes more until the cheese is golden and bubbly.
  12. Serve immediately nice and hot from the oven.

Happy cooking!

  • Category: Mains
  • Method: Bake
  • Cuisine: Italian


  • Serving Size: 1
  • Calories: 1816.49kcal
  • Sugar: 73.42g
  • Sodium: 2972.79mg
  • Fat: 106.26g
  • Saturated Fat: 30.14g
  • Unsaturated Fat: 68.42g
  • Trans Fat: 1.28g
  • Carbohydrates: 166.04g
  • Fiber: 51.7g
  • Protein: 80.15g
  • Cholesterol: 155.34mg

Keywords: Eggplant Parmigiana Your Way

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