Easy pub feed style eggplant parma

Easy pub feed style eggplant parma

It’s Friday night in corona isolation and time for a treat! As advised, I’m maintaining my weekly habits and recreating a Friday out – pub feed and beers.

Every time I make my own eggplant parma I am always amazed by how easy it is to make and how darn good it is! This recipe is so easy you might already have all the ingredients?

Tips & notes

MAKE CHIPS ON THE SIDE – Since the oven is going to be on for so long anyway, I recommend baking potatoes in the oven at the same time. Simply cut potatoes in boats and drizzle with salt, pepper, and herbs (chilli, rosemary or thyme for example). Or add a tad of green pesto – always a banger!

Easy pub feed style eggplant parma

GRATED CHEESE TIPS – I usually buy a block of cheese rather than grated cheese as it’s often cheaper and better quality. I then grate the whole block of cheese and keep it in containers in the freezer. That way I save money and don’t have to buy a full pack of grated cheese when I only need a bit. Try it!

NO DICED TOMATOES? I have replaced the diced tomatoes with passata before and it worked fine – just a bit less chunky.

Super easy vegetarian eggplant parma

Recipe by Pia LefevreCourse: DinnerCuisine: VegetarianDifficulty: Easy


Prep time


Cooking time


Total time




  • 2 medium-large eggplant

  • 4 tablespoon olive oil

  • 1 can diced tomatoes

  • Taste booster of your choice: 3 tablespoons balsamic vinegar or red wine, or 1 tablespoon brown sugar

  • Salt and pepper

  • 1 cup cheese, grated


  • Preheat oven to 200°C (390°F).
  • Slice the eggplant in two lengthwise. Use a knife to criss-cross the inside of the halfs without cutting through the skin.
  • Place eggplant on a greased baking tray or a baking tray lined with reusable baking paper, and drizzle about 2 tablespoon olive oil on each half.
  • Bake for 20 minutes, or until the eggplant is tender.
  • In the meantime, heat the tomatoes with the taste booster of your choice, and salt and pepper to taste. Simmer on low heat and leave to reduce and thicken while the eggplant is baking.
  • Once the eggplant is tender, take the eggplant out of the oven. Still on the baking tray, build the parma: tomato sauce, then cheese.
  • Bake for about 5 minutes, or until the cheese gets golden and crisp.

    Serve with chippies and two salad leaves for a true pub feed feeling.

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