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Mozzarella & Haloumi Cheese

Eggplant and Mushroom Parmigiana


  • 250g grated Mil Lel Mozzarella cheese
  • ½ cup grated Mil Lel Parmesan
  • 2 large eggplants
  • 1 ½ cups plain flour
  • sea salt and freshly ground black pepper, to taste • olive oil, for frying
  • 1 onion, finely chopped
  • 200g mushrooms, sliced
  • 1 x 700g bottle Italian-style tomato cooking sauce
  • 2 cups fresh breadcrumbs


Cut eggplants lengthways into slices 1cm thick. Season flour with salt and pepper and use to coat eggplant. Shallow fry eggplant in hot olive oil until golden on both sides and drain well on absorbent paper. Heat a tablespoon olive oil in a saucepan and sauté onion for one minute. Add mushrooms and sauté until softened. Add tomato sauce and simmer uncovered for 10 minutes.

Layer eggplant slices, tomato mushroom sauce and Mozzarella into a lasagne or baking dish, finishing with Mozzarella. Top with a mixture of breadcrumbs and Parmesan, drizzle with a little olive oil and bake at 200°C for 30-40 minutes or until golden brown. Serve cut into squares with salad.

Eggplant and Mushroom Parmigiana

Preparation time:
15 minutes

Cooking time:
50 minutes


Products used:
Mil Lel Mozzarella cheese, Mil Lel Parmesan

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