Since its introduction by Italian migrants in the early 1900s, eggplant parma has become a beloved Australian classic – and it holds a lot of nostalgia for Freddy’s chef Thomas Giurioli, who grew up with the dish in Rome.
“I was born and raised with this dish,” he tells Broadsheet. The recipe goes back to southern Italy but can now be found throughout the country. And while each chef and region has its own take, Giurioli is pretty confident that his version is a standout.
Simplicity is key, he says. While eggplant is the star of the dish, it’s the cheese that really elevates the flavours (and provides the gooey, crispy textures that make the dish a favourite at Freddy’s). His next tip? Fry your eggplant.
“Some people bake the eggplant, but I prefer the traditional method,” he says. “The eggplant needs to soak in the oil. That’s what makes it so tasty.”
After frying, Giurioli suggests blotting the eggplant slices on paper towels to remove excess oil before moving on to the pomodoro sauce. He keeps it simple, using just tomato, garlic and olive oil, cooking it gently on the stove to reduce slightly before going into the oven.
Once the sauce is ready, it’s all about layering. “I put a bit of tomato sauce at the bottom of the dish, so the eggplant doesn’t stick, then build up the layers of eggplant and cheese.”
For the latter, he chooses Perfect Italiano Perfect Melt Grated Cheese, a four-cheese blend selected for its meltability and gooey texture, and Perfect Italiano Garlic & Herb Finely Grated Parmesan to add a burst of extra flavour – both in generous amounts.
“I like to finish with a final layer of cheese,” he says. “It seals the dish and gives it that slightly browned, crispy top. That’s the best part.”
While it’s unlikely you’ll have any leftovers, Giurioli assures us the dish freezes well and can be reheated in the oven, air fryer or microwave. For single servings, he suggests dividing the recipe into four portions and assembling it in a small terracotta dish.
Eggplant parmigiana
Serves 4
Preparation time: 15–20 mins
Cooking time: 20 mins
Ingredients
5 eggplants, thinly sliced
Olive oil
2 garlic cloves, whole
1kg pomodoro sauce
400g Perfect Italiano Perfect Melt Grated Cheese
100g Perfect Italiano Garlic & Herb Finely Grated Parmesan
40g basil
Salt
Pepper
Method
Preheat the oven to 180C.
Fry eggplants in a pan for a couple of minutes (not too long as they’ll finish cooking in the oven). Let them cool off on paper towels.
Meanwhile, heat olive oil in a pot and roast the garlic, then add the pomodoro to make a quick sauce.
Put a layer of pomodoro on the bottom of the tray. Then follow with a layer of eggplant, cheese, basil, salt and pepper. Repeat 4 or 5 times until the tray is full. Finish with a good layer of cheese on top.
Cook the parmigiana in the oven for 20 minutes until the cheese has melted and slightly browned. Portion on plates and serve.
This article was produced by Broadsheet in partnership with Perfect Italiano.
Produced by Broadsheet in partnership with Perfect Italiano
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Dining and Cooking