Baked Eggplant Parmesan


  • 3 lbs /1.4 Kg eggplants cut into ½ inch half moons
  • 1 TBS basil
  • 1 TBS oregano
  • 1 TBS thyme
  • Coarse salt and black pepper
  • Good Italian olive oil
  • 24 oz.680g  jar of marina sauce
  • 1 lb /500g of sliced mozzarella
  • 1 cup of good quality feta cheese (optional)
  • 1 ½ cups of grated parmesan cheese
  • 1 bunch of basil
  • 3 cups of crusty bread cut into cubes
  • 2 garlic cloves
  • 1 bunch Italian parsley


Preheat the oven to 400 F/200 C

Arrange 3 racks on the bottom, middle, and top. Cut the eggplant into slices and place in a large bowl. Add the basil, oregano, thyme, salt, and pepper. Generously drizzle with olive oil. Place the slices on 3 baking sheets. Roast for 15 minutes. Flip the eggplant over and switch the sheet on the bottom rack with the one on top.

Roast for another 10 mins. Drizzle some oil in a large baking dish. Spread a third of the marinara sauce on the bottom and top evenly with a third of the eggplant, a third of the mozzarella, feta, parmesan, and basil. Repeat this two more times.

Blitz the bread cubes, garlic, and parsley in a food processor or Vitamix to make crumbs. Sprinkle the mixture over the dish and drizzle with a generous amount of Italian olive oil.

Bake uncovered for 50 -55 minutes until the crust is golden + crispy. Allow it to sit a few minutes before serving.