top of page

Eggplant Parmigiana with Bocconcini & Pecorino

Parmigiana: an harmony between layers of tomatoes, eggplants, basil and cheese.


  • 1 eggplant

  • 200g ViaVio Bocconcini

  • 50g ViaVio Pecorino

  • 1 tin tomatoes

  • 1 egg

  • Breadcrumbs

  • Italian Herbs

  • Salt & Pepper


Slice eggplant into rounds then place on paper towel. Salt one side of eggplant to release moisture. Once moisture is visible on top of eggplant pat dry and turn over and repeat on other side. Try to get out as much moisture as possible.

Once dry, brush each side with olive oil and grill (using grill pan or bbq) until you have lovely grill marks on the eggplant. Approximately 2 minutes on each side, depending on thickness. Remove from grill and let cool.

Season breadcrumbs with Italian Herbs, Salt and Pepper. Once eggplant is cool, dip in egg then breadcrumbs. Open tomatoes and put a layer of sauce on the bottom of the baking dish. Put eggplant in baking dish and the rest of tomatoes on top. Bake in 180°C oven for approximately 30 minutes. Once eggplant is finished cooking turn off oven.

Place a bocconcini on top of each piece of eggplant and return to oven until melted. Once melted remove from oven and grate ViaVio Pecorino over dish, garnish with fresh basil and serve with your favourite pasta.

Also makes a great Parmigiana sandwich for lunch the next day (if there is any left!!).

Buon Appetito!!


- Recipes- 

bottom of page