Eggplant parmigiana recipe

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Recipe by Rory Johnson


1 large eggplant, peeled, cut into 1cm slices
150g breadcrumbs
150g savoury yeast
2-3 tbsp oil
Orgran No Egg, equivalent of 4 watery eggs
Vegusto No-Moo Melty
1 can tomatoes
1 small can tomato soup
Italian herbs
¼ tsp balsamic vinegar
Salt & pepper
1 small onion
1 tsp garlic
1 tsp ginger



  1. Preheat oven to 180C.
  2. Mix breadcrumbs & yeast flakes. Dip eggplant in watery egg, then coat in breadcrumb mixture. Fry in oil. Drain on paper towel & cool.
  3. In a pot, sauté the onion in oil. Add crushed garlic, ginger, salt, pepper & Italian herbs.
  4. Add tomatoes, soup, ½ cup water & balsamic vinegar & stir. Cook for 20 mins, stirring occasionally.
  5. Compiling the parmigiana: Put a little sauce & oil on the bottom of a casserole dish. Add a single layer of eggplant, then cheese & tomato sauce. Repeat until all the ingredients are used up. Top with cheese, cover with breadcrumbs & bake for 30-40 mins until golden (if more than 3 layers, bake for up to 1 hr).