Eggplant Parmigiana Bake

Eggplant Parmigiana Bake


Wine Match: 2018 Vino Volta Old Skool Chenin Blanc $34

A layered bake of eggplant schnitzel, tomato and capsicum sugo and fresh mozzarella, cooked until golden brown and crispy on top but oozing in the centre. A family favourite midweek meal for 4 people. We suggest serving the bake with a side salad of fresh leaves and toasted seeds, with our parsley + tahini dressing.

Ingredients: Eggplant schnitzel (eggplant, panko bread crumbs, flour, egg, milk, salt, pepper), sugo (roasted capsicum, tomato, sherry vinegar, white vinegar, basil, sugar, salt, pepper), mozzarella, pecorino, salt, pepper, bread crumbs.


  1. Pre-heat your oven to 160 degrees Celsius.
  2. Place the bake in the foil tray into the oven and cook for 20 -30 minutes or until a pairing knife inserted into the middle comes out hot to touch and the edges have turned crispy.
  3. Assemble a simple green leaf salad (optional)
  4. Portion the bake into 4 plates and serve with green salad and lemons

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