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Eggplant torta


  • Preheat oven to 180°C fan forced (200°C normal). 
  • To make the sauce, heat a little oil in a heavy-bottomed pot and gently sauté the onion and garlic until tender, regularly stirring. 
  • Add the tomatoes, 1 cup stock, the chilli paste and seasonings. Mix and gently cook until thick and fragrant, adding more stock if needed. 
  • Then stir through the basil and set aside to cool a little. 
  • At the same time, put some flour in one bowl and the eggs whisked with 5 tbsp grated parmesan in another. 
  • Lightly flour the eggplant and dip into the egg mixture, one at a time. Then fry in batches in a layer of hot oil until golden on both sides. Drain well on kitchen paper towels.
  • Lightly spray a large gratin (or any ovenproof) dish with oil, arrange a layer of eggplant on top and spoon over some tomato sauce. Top with another layer of eggplant, the mozzarella and a generous amount of sauce. Sprinkle with parmesan and cook in the oven for about 20-30 mins until bubbling and golden.


  • olive oil
  • 1 onion, chopped
  • 3 garlic cloves, crushed
  • 3 cans diced tomatoes
  • 1-2 cups vegetable stock
  • 1 tbsp chilli paste
  • sea salt & freshly ground pepper
  • 8 fresh basil leaves, torn
  • plain flour
  • 5 large eggs
  • 7 tbsp freshly grated parmesan
  • 2 medium-large eggplants, sliced in half lengthways & then finely sliced
  • olive oil spray
  • 350 gm mozzarella, sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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