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My fav way to make eggplant.

2 Large eggplants chopped into circles.


Large transferrable pan or oven-proof dish

Rice bran oil

Salt and Pepper

Red Sauce

5 tablespoons of Olive oil

2 cans of chopped tomatoes

1/2 cup of water

1 onion diced.

3 garlic cloves crunched.

1 teaspoon of brown sugar

Salt and Pepper

Eggplant filling

2 Mozzarella balls diced into circles.

1/2 cup of grated parmesan cheese

Fresh basil


Cut the eggplant into circles, lay them flat on a chopping board, and sprinkle them with some salt.

Allow them to sit for 20 minutes.

Making the red sauce.

Heat a pot with olive oil and fry the onions and garlic soft.

Pour in the canned tomatoes, water sugar, salt and pepper, and reduce down on low heat for approx. 30 minutes.

Assembling and cooking the eggplant

Preheat the oven to 180oC.

In a large transferrable pan, heat some rice bran oil,

I prefer rice bran as it holds its heat approx. 7 tablespoons, however, you can use some olive oil, and fry the eggplant with some salt and pepper on both sides until soft.

Once all the eggplant is cooked, using the same pan or an oven dish, arrange them in a circle and place a piece of mozzarella in between each slice. Then pour over the red sauce and sprinkle with parmesan cheese and sprinkle over some fresh basil.

Place the eggplant into the oven for 20 minutes until the cheese has melted.

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