Easy Vegetarian Melanzane

Serves 6

Veganomicon: The Ultimate Vegan Cookbook
I got the original recipe is from Meat free Monday – fry’s news letter. They said the creator was Jodi-Ann Pearton who has just won Chef of the Year 2010. Modification in GREEN

 This uses cheese so technically it is not meat free, so vegans this is not an option.


  • 4 large eggplants (Used 3 more than enough)
  • Salt
  • 300ml olive oil
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 2g fresh thyme
  • 2g fresh parsley

  • 10g fresh basil leaves (I needed 30g)
  • 2 tins tomatoes
  • 4 potatoes, sliced thinly (skins on) – I would suggest par boiling them, or extending the cooking time to 60 minutes
  • 300g goat’s cheese (Used chunky cottage cheese, since 300g of goats is not easy to come by, 250g not enough, would recommend ricotta cheese)
  • 3x tomatoes for the top although the picture does not have them, and I think this is a mistake below
  • 1/2 cup freshly grated Parmigiano-Reggiano


Mine did not look like this, but tasted great

  1. Wash and towel dry the eggplant (skins on?). Slice the eggplant horizontally about 5mm thick. Place the slices in a large colander, sprinkle with salt and set aside to rest about 30 minutes. Drain and rinse the eggplant and dry on towels.
  2. In a sauté pan, heat the olive oil until just smoking. Sauté egg plant slices until light golden brown on both sides. Repeat with all of the pieces. This takes about 20-30 mins
  3. In a separate pan, fry the onion for 2 minutes, garlic and herbs until glossy. Add the vegetarian mince and sauté for 5 minutes. Add the tomatoes and simmer for 10 minutes. Season well (with what?).
  4. Preheat the oven to 180°C (moved for the top position)
  5. In a casserole dish place a layer of the eggplant slices followed by a layer of the mince then a layer of basil leaves then a layer of potatoes, seasoning, a layer of goats cheese then repeat it all until all the ingredients are used. End with a layer of tomato (?)
  6. Sprinkle with Parmigiano. Place the dish into preheated oven and cook for approximately 40 minutes or until golden

Time to prep

Including draining the aubergines about 50-70 minutes. So you need 90-120 mins at least from start to end.