Mini Eggplant Parmigianas
October 29, 2025
A veggie twist on an Aussie classic, these Mini Eggplant Parmas (or Parmis) are packed with flavour and use our Italian Bomba to amp up the spice!
Ingredients
- 3 medium eggplants, sliced into 2–2.5cm rounds
- 2 tsp salt
- 3/4 cup flour, for dusting
- 2 eggs, beaten
- Oil of choice, for frying
- 1 cup tomato sugo (I used my recipe [here])
- 250g mozzarella, sliced
- 1/2 cup grated parmesan
- Fresh basil leaves
- Bippi’s Italian Bomba (to taste)
Instructions
- Slice the eggplant into 2–2.5cm rounds. Sprinkle with salt and leave for 10 minutes to draw out excess water. Pat dry with paper towel.
- Heat oil in a heavy-based pan over medium heat. Working one slice at a time, lightly dust with flour, then coat in beaten egg. Fry 2–3 minutes per side, until just starting to soften. Drain on paper towel. Repeat with remaining slices. (Tip: Don’t coat slices too far in advance or they’ll get claggy.)
- Preheat oven to 180°C. Spread a thin layer of tomato sugo in the base of a baking dish.
- For each stack: ● Start with a base slice of eggplant Spoon over tomato sugo ● Add a little Bippi’s Italian Bomba ● Add fresh basil, a slice of mozzarella, and a sprinkle of parmesan ● Top with another eggplant slice and repeat until three eggplant slices are stacked. Ensure each stack finishes with mozzarella, sugo, Bomba, parmesan, and basil.
- Place in the oven for 20-25 minutes, until the cheese is melted and golden. Garnish with extra basil and serve.
Make it with
