Fast Recipes

Eggplant parma jaffles

Australian Gourmet Traveller recipe for eggplant parma jaffles.

By Emma Knowles & Lisa Featherby
  • Serves 4
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Eggplant parma jaffles


  • 300 gm eggplant, thinly sliced widthways
  • 2 tbsp extra-virgin olive oil
  • 40 gm butter, softened for spreading
  • 8 slices soft white or wholemeal bread
  • 220 gm mozzarella, drained and coarsely torn (see note)
  • 30 gm parmesan, finely grated (¼ cup)
  • 12 basil leaves, torn
  • 1 tbsp extra-virgin olive oil
  • ½ small onion, finely diced
  • 1 garlic clove, finely chopped
  • 60 ml passata (¼ cup)
  • 1 tsp rosemary, coarsely chopped


  • 1
    For sugo, heat oil in a saucepan over medium-high heat, add onion and garlic, and stir until tender and starting to caramelise (5-7 minutes). Add passata and rosemary, stir to combine and bring to the boil. Season to taste and set aside.
  • 2
    Brush eggplant with oil then fry in batches over high heat, turning occasionally until golden (4-6 minutes). Drain on absorbent paper, then tear into bite-size pieces, place in a bowl with sugo and toss to coat.
  • 3
    Heat a jaffle press. Spread butter on one side of all bread slices. Place 4 butter-side down on a tray, top with eggplant mix and scatter with cheeses and basil. Sandwich with remaining bread slices, butter-side up, and toast in jaffle press until golden (4-6 minutes). Serve hot.