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Eggplant Parmigiana with Manchego Cheese

Try Justine Schofield’s one-pot recipe for family mealtimes.


  • 2 large eggplants

  • ½ cup extra virgin olive oil

  • 1 bunch rosemary, 2 sprigs finely chopped

  • 1 sprig thyme

  • 1 clove garlic bashed

  • 2 cups passata (tomato puree)

  • 1 cup parmesan

  • 125g manchego cheese, grated

  • 75g ricotta

  • 15 basil leaves

  • 6 slices of prosciutto (optional)


  • 1.

    Slice the eggplant lengthways as thin as possible. (I like to use a mandolin for this to achieve best results). Place a large pan on medium heat.

  • 2.

    Place oil, garlic, rosemary, thyme in a bowl and season well with salt and pepper. With a pastry brush, generously brush the flavoured oil on each eggplant slice and fry until golden brown on each side. This will have to be done in batches.

  • 3.

    Preheat the oven to 180?C.

  • 4.

    In a small baking tin (23cm x 18cm), smear the bottom with passata. Then add your first layer of eggplant, ensuring not to overlap too much. Sprinkle with a little of the manchego, parmesan, and a few dollops of ricotta and basil. Repeat this process and continue to layer until you have used up all the eggplant.

  • 5.

    Finish with passata sauce and the remainder of the cheeses. Bake for 25 minutes or until the top is golden. Allow to cool for 15 minutes.

  • 6.

    To serve, cut portions of the Parmigiana, place on a platter and drape with thinly sliced prosciutto.

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