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Eggplant Parmigiana

Eggplant parmigiana

I was recently lucky enough to be travelling in Europe with the end of the trip was spent in the beautiful Amalfi Coast. Being surrounded by lots of fresh Italian produce, I was inspired to make a beautiful eggplant parmigiana. In Australia, dairy is not my friend! However, the dairy in Europe is different because most of it contains the less inflammatory A2 casein protein, compared to the A1 protein found in most Australian dairy. The difference was evident in the lack of skin breakouts and bloating I would normally experience. For the sake of this recipe, instead of using traditional dairy I used over there (bocconcini & parmesan) I have modified it to suit Australians. Goat’s cheese contains the A2 protein and so it is a suitable alternative if you are sensitive to dairy.

Time: 45 minutes

Serves: 4


-2 medium eggplants cut in to thin slices

-1 jar organic tomato pasta sauce (passata)

-1 red onion sliced

-1/2 cup of basil leaves sliced

-2 fresh tomatoes diced

-1 clove garlic- crushed

-1/2 cup gluten free breadcrumbs

-100g soft goats cheese

-100g hard goats cheese grated

-Extra virgin olive oil

-Salt and pepper to taste


-Heat the oven to 200°C

-In a saucepan, add some olive oil and cook the onion, crushed garlic, fresh tomatoes and passata on a medium heat until the sauce has thickened a bit- add salt and pepper to taste

-In a medium baking tray, grease with extra virgin olive oil

-Gently coat the sliced eggplant with olive oil

-On either a barbecue or char grill pan, cook the sliced eggplant until they begin to soften

-Line the bottom of the tray with a layer of cooked eggplant

-Add a layer of sauce

-Crumble a thin layer of soft goats cheese

-Sprinkle some fresh basil

-Repeat these layers another 1-2 times until you have used up all the ingredients

-Sprinkle the gluten-free bread crumbs on the top and finally add a layer of grated hard goats cheese.

-Bake in the oven for 30 minutes until golden brown and bubbling at the edges.


Chelsey x


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