This is eggplant parmagiana using fetta instead of traditional mozarella cheese. It is much lighter and can be enjoyed by all the family.






Skill level

Average: 4.9 (4 votes)


  • 2 large eggplants 
  • 2 blocks Danish feta, sliced
  • 2 eggs 
  • plain flour, for dusting 
  • vegetable oil, for frying
  • 1 jar tomato passata
  • 70 g (¼ cup) breadcrumbs 
  • 40 g (¼ cup) polenta 
  • 2 tbsp grated parmesan

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat oven to 180°C. 

Slice eggplant into round slices. Place a piece of fetta between 2 eggplant slices. Repeat with remaining eggplant and fetta.

Break eggs into a bowl and gently whisk until broken up. Dip eggplant rounds into flour and then eggs.

Heat oil in pan and gently fry eggplant rounds until golden. Drain on paper towel.

Pour half of tomato passata into shallow baking dish and top with fried eggplant rounds. Top with remaining tomato passata. Mix together breadcrumbs, polenta and parmesan and scatter over eggplant.

Bake for about 40 minutes.