Name: Eggplant parmigiana
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Ingredients: ⅔ cup (160ml) olive oil; 1 medium onion (150g), chopped finely; 2 cloves garlic, crushed; 400 grams canned diced tomatoes; 1 cup (260g) bottled passata; ¼ teaspoon dried chilli flakes; 2 cup medium eggplants (600g), sliced thickly; ¼ cup (35g) plain (all-purpose) flour; ⅓ cup loosely packed fresh basil leaves; 200 grams bocconcini, sliced thinly; ⅔ cup (50g) finely grated parmesan; ½ teaspoon sweet paprika

Eggplant parmigiana

Set and forget for an easy vegetarian meal.

Prep

20M

Cook

Total

6H 20M

Skip to Recipe

While most of use associate it with chicken, parmigiana is actually an Italian dish made by baking layers of egglant, tomatoes and cheese.

Looking for a traditional eggplant parmigiana more vegetarian slow cooker meals?

Ingredients

⅔ cup (160ml) olive oil

1 medium onion (150g), chopped finely

2 cloves garlic, crushed

400 grams canned diced tomatoes

1 cup (260g) bottled passata

¼ teaspoon dried chilli flakes

2 cup medium eggplants (600g), sliced thickly

¼ cup (35g) plain (all-purpose) flour

⅓ cup loosely packed fresh basil leaves

200 grams bocconcini, sliced thinly

⅔ cup (50g) finely grated parmesan

½ teaspoon sweet paprika

Method

Heat 1 tablespoon of the oil in a large frying pan; cook onion, stirring, for 5 minutes or until onion softens. Add garlic; cook, stirring, until fragrant. Stir in tomatoes, passata and chilli. Transfer to a medium jug.

Toss eggplant in flour to coat, dust off excess. Heat remaining oil in same pan; cook eggplant, in batches, until browned. Drain on paper towel.

Layer half the eggplant in a 4.5-litre (18-cup) slow cooker; season. Top with half the tomato mixture, basil and bocconcini. Repeat layering, finishing with parmesan. Sprinkle with paprika. Cook, covered, on low, for about 6 hours.

NOT SUITABLE TO FREEZE

SERVING SUGGESTION Crusty bread and rocket salad.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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