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This blog started as a way for me to share my recipes + culinary adventures, tips for vibrant health + happiness, thoughts on the latest developments in nutritional medicine + the low down on the Sydney wholefoods scene and beyond...

Eggplant parmigiana


Need some inspiration on what to do with an eggplant? Try this simple recipe:


  • 1 large eggplant, sliced in 1/2cm thick round slices
  • Tomato passata (puree)
  • Gruyere and/or Parmesan cheese, grated
  • Unrefined salt
  • Pepper
  • Dried Grecian herbs like oregano and basil leaf Butter


Grease a large oven-proof baking dish with butter.

Lay eggplant slices on bottom of the dish (they may overlap somewhat depending on size of eggplant and dish). Dab a few spoonfuls of butter on top of the eggplant. Season with salt, pepper, dried herbs and pour a generous amount of tomato passata over eggplant to cover it. Top with a generous amount of cheese. Cook uncovered at 160 degrees for approximately 45 minutes.

Makes for a lovely melt-in-your-mouth side dish.

Variations: In addition to eggplant add other vegetables like sliced zucchini.

My daughter's response when she ate this tonight: "This is GOOD!!" Tick, that's all I need.

Do you have a favourite way of eating eggplant? If so,  please share!