This cheesy vegetarian dish is a delicious, easy alternative to lasagne.

Prep time
15 mins
Cook time
35 mins
4 serves


  • 4 medium eggplants, each cut into 6 rounds
  • 1 cup Community Co Shredded Parmesan Cheese*
  • 1 tsp Community Co Sea Salt*
  • 4 tbsp olive oil
  • 400g fresh buffalo mozzarella, sliced
  • 3 cups Community Co Tomato & Garlic Pasta Sauce*

How to make:

  1. Preheat the oven to 200°C and line two baking trays with baking paper.
  2. Place eggplant on trays in a single layer, brush with olive oil and sprinkle with salt. Bake for 15 minutes or until eggplant begins to turn golden brown. Remove eggplant from the oven.
  3. Select the 4 largest slices of eggplant and turn them over. Layer with mozzarella, pasta sauce and parmesan. Repeat the layers, finishing with sauce and a sprinkle of parmesan.
  4. Return to the oven and bake for 20 minutes or until the cheese is melted and golden.


*Community Co products proudly at home at IGA.