Easy Eggplant Parmigiana

By July 22, 2019April 1st, 2020Vegetarian/Vegan
Easy Eggplant Parmigiana by cookingmealsforone.com layers eggplant slices cooked in a tomato pasta sauce flavoured with dried oregano and loaded with melted cheese served in a small casserole dish with oregano to garnish

Simplicity: Easy-Tasty Vegetarian Dish in under 30 minutes



Prep time

5 Minutes

Cooking time

20 Minutes


  • 6 slices of eggplant, (6mm thick)
  • 2 tablespoon olive oil
  • ½ cup tomato pasta sauce *see note below
  • 60g mozzarella cheese. sliced
  • 25g grated parmesan cheese, more if needed
  • ½ cup dried oregano 


  • Preheat oven 180ºc
  • Heat 1 tablespoon of oil in a frying pan over medium heat 
  • Add the eggplant slices and cook until golden brown
  • Drizzle the remainder of oil over the top of eggplant slices, then turn to brown the other side 
  • Remove eggplant from pan and place on a paper towel 
  • In a small baking dish,  layer half of the sauce, the eggplant and mozzarella, parmesan cheese and oregano. Repeat the layer again
  • Bake in preheated oven for 20 minutes, until heated through and golden in colour
  • Serve and Enjoy!
  • Note: Homemade is always better. Sometimes you need to take short cuts and used store-bought products. I used ” Leggo’s Stir through” (tomato, roasted garlic and caramelised onion) for this dish

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